MEDICAL  L 


PHYSIOLOGICAL    ECONOMY 
IN    NUTRITION 


PHYSIOLOGICAL  ECONOMY 


IK 


NUTRITION 


WITH  SPECIAL   REFERENCE    TO    THE   MINIMAL 

PROTEID   REQUIREMENT   OF   THE 

HEALTHY  MAN 

AN  EXPERIMENTAL   STUDY 


BY 

RUSSELL   H.  CTITTENDEN, 

PH.D.,  LL.D.,  Sc.D. 

DIRECTOR    OP    THE    SHEFFIELD    SCIENTIFIC    SCHOOL    OF    TALE    UNIVERSITY 

AND   PROFESSOR   OF   PHYSIOLOGICAL   CHEMISTRY  J    MEMBER   OF   THE 

NATIONAL     ACADEMY     OF     SCIENCES  ;     PRESIDENT    OF     THE 

AMERICAN     PHYSIOLOGICAL    SOCIETY  ;     MEMBER     OF 

THE   AMERICAN   PHILOSOPHICAL   SOCIETY,  ETO. 


NEW   YORK 

FREDERICK   A.  STOKES    COMPANY 
1907 
"ft 


Copyright,  1904, 
BY  FREDERICK  A.  STOKES  COMPANY 


Published  in  November,  1904 


THE   UNIVERSITY    PRESS,    CAMBRIDGE,    U.  S.  A. 


907 


LIST    OF    ILLUSTEATIONS 

FACING  PAGE 

Group  of  soldiers  at  work  in  the  Gymnasium 136 

Side  view  of  Fritz  ." 198 

Back  view  of  Fritz 204 

Front  view  of  Coffman  and  Steltz 212 

Back  view  of  Coffman  and  Steltz 220 

Side  view  of  Zooman  and  Colin 234 

Back  view  of  Zooman  and  Colin 240 

Side  view  of  Loewenthal  and  Morris 258 

Group  of  soldiers  exercising  in  the  Gymnasium 262 

Front  view  of  Sliney 272 

Soldiers  exercising  in  the  Gymnasium 284 

Soldiers  exercising  in  the  Gymnasium 296 

Side  view  of  Stapleton 328 

Back  view  of  Stapleton 366 

Front  view  of  W.  L.  Anderson  and  Bellis 440 

Back  view  of  W.  L.  Anderson  and  Bellis      .  442 


ACKNOWLEDGMENTS 

OF    FINANCIAL   AID    IN   MEETING    THE    EXPENSE    OF    THE    EXPERIMENTS 
HEREIN    DESCRIBED 

THE  writer  has  been  most  generously  aided  by  substantial 
grants  from  the  Bache  Fund  of  the  National  Academy  of 
Sciences,  and  from  the  Carnegie  Institution  of  Washington ; 
also  by  large  donations  from  Mr.  Horace  Fletcher  of  Venice, 
and  from  Mr.  John  H.  Patterson  of  Dayton,  Ohio.  In  addi- 
tion, the  War  Department  of  the  United  States  met  in  large 
measure  the  expense  of  maintaining  at  New  Haven  the  Detach- 
ment of  Volunteers  from  the  Hospital  Corps  of  the  United 
States  Army,  detailed  here  through  the  courtesy  of  Surgeon- 
General  Robert  Maitland  O'Reilly. 


ACKNOWLEDGMENTS 

OF   AID    IN   THE    CONDUCT    OF    THE    EXPERIMENTS 

THE  successful  carrying  out  of  the  experiments  in  all  their 
details,  especially  the  chemical  work,  has  been  rendered  pos- 
sible by  the  active  and  continuous  co-operation  of  the  writer's 
colleague,  Lafayette  B.  Mendel,  Ph.D.,  Professor  of  Physio- 
logical Chemistry  in  the  Sheffield  Scientific  School. 

Efficient  aid  in  the  routine  chemical  and  other  work  of  the 
laboratory  in  connection  with  the  experiments  has  been  ren- 
dered by  Frank  P.  Underbill,  Ph.D.,  Arthur  L.  Dean,  Ph.D., 
Harold  C.  Bradley,  B.A.,  Robert  B.  Gibson,  Ph.B.,  Oliver  E. 
Closson,  Ph.B.,  and  Charles  S.  Leavenworth,  Ph.B. 

Dr.  William  G.  Anderson,  Director  of  the  Yale  Gymnasium, 
with  the  co-operation  of  his  assistants,  has  rendered  valuable 
aid  in  looking  after  the  physical  development  of  the  men 


vi  ACKNOWLEDGMENTS 

under  experiment,  in  arranging  for  frequent  strength  tests, 
as  well  as  in  prescribing  the  character  and  extent  of  their 
work  in  the  Gymnasium.  The  greater  portion  of  the  training 
of  the  soldiers  was  under  the  personal  supervision  of  William 
H.  Callahan,  M.D.,  Medical  Assistant  at  the  Gymnasium, 
while  Messrs.  William  Chase,  Anton  Muller,  John  Staple  ton, 
and  H.  R.  Gladwin,  Assistant  Instructors  in  the  Gymnasium, 
led  the  drills  and  looked  after  the  actual  muscular  training 
of  the  men. 

In  the  study  of  "  Reaction  Time "  and  other  matters  of 
psychological  interest  the  work  was  under  the  direction  of 
Charles  H.  Judd,  Ph.D.,  in  charge  of  the  Yale  Psychological 
Laboratory,  aided  by  Warren  M.  Steele,  B.A.,  and  Cloyd  N. 
McAllister,  Ph.D. 

In  the  morphological  study  of  the  blood,  etc.,  Dr.  Wallace 
DeWitt,  Lieutenant  in  command  of  the  Army  detail,  rendered 
valuable  aid.  Dr.  DeWitt  likewise  co-operated  in  all  possible 
ways  during  his  stay  in  New  Haven  to  maintain  the  integrity 
of  the  conditions  necessarily  imposed  on  the  soldier  detail  in 
an  experiment  of  this  character. 

Further,  acknowledgments  are  due  the  several  non-com- 
missioned officers  of  the  Hospital  Corps  for  their  intelligent 
co-operation  and  interest.  Finally,  to  the  men  of  the  Hospital 
Corps  who  volunteered  for  the  experiment,  our  thanks  are  due 
for  their  cheerful  compliance  with  the  many  restrictions  placed 
upon  them  during  their  six  months'  sojourn  in  New  Haven, 
and  for  the  manly  way  in  which  they  conducted  themselves 
under  conditions  not  always  agreeable. 

To  the  students  of  the  University  who  volunteered  as  sub- 
jects of  experiment  our  acknowledgments  are  due  for  their 
intelligent  co-operation,  keen  interest,  and  hearty  compliance 
with  the  conditions  imposed. 


PREFACE 

THERE  is  no  subject  of  greater  physiological  importance,  or 
of  greater  moment  for  the  welfare  of  the  human  race,  than 
the  subject  of  nutrition.  How  best  to  maintain  the  body  in 
a  condition  of  health  and  strength,  how  to  establish  the  high- 
est degree  of  efficiency,  both  physical  and  mental,  with  the 
least  expenditure  of  energy,  are  questions  in  nutrition  that 
every  enlightened  person  should  know  something  of,  and  yet 
even  the  expert  physiologist  to-day  is  in  an  uncertain  frame 
of  mind  as  to  what  constitutes  a  proper  dietary  for  different 
conditions  of  life  and  different  degrees  of  activity.  We  hear 
on  all  sides  widely  divergent  views  regarding  the  needs  of  the 
body,  as  to  the  extent  and  character  of  the  food  requirements, 
contradictory  statements  as  to  the  relative  merits  of  animal 
and  vegetable  foods ;  indeed,  there  is  great  lack  of  agreement 
regarding  many  of  the  fundamental  questions  that  constantly 
arise  in  any  consideration  of  the  nutrition  of  the  human  body. 
Especially  is  this  true  regarding  the  so-called  dietary  standards, 
or  the  food  requirements  of  the  healthy  adult.  Certain  general 
standards  have  been  more  or  less  widely  adopted,  but  a  careful 
scrutiny  of  the  conditions  under  which  the  data  were  collected 
leads  to  the  conclusion  that  the  standards  in  question  have  a 
very  uncertain  value,  especially  as  we  see  many  instances  of 
people  living,  apparently  in  good  physical  condition,  under  a 
regime  not  at  all  in  harmony  with  the  existing  standards. 

Especially  do  we  need  more  definite  knowledge  of  the  true 
physiological  necessities  of  the  body  for  proteid  or  albuminous 
foods,  i.e.,  those  forms  of  foods  that  we  are  accustomed  to 
speak  of  as  the  essential  foods,  since  they  are  absolutely 
requisite  for  life.  If  our  ideas  regarding  the  daily  quantities 
of  these  foods  necessary  for  the  maintenance  of  health  and 


viii  PREFACE 

strength  are  exaggerated,  then  a  possible  physiological  economy 
is  open  to  us,  with  the  added  possibility  that  health  and  vigor 
may  be  directly  or  indirectly  increased.  Further,  if  through 
years  and  generations  of  habit  we  have  become  addicted  to 
the  use  of  undue  quantities  of  proteid  foods,  quantities  way 
beyond  the  physiological  requirements  of  the  body,  then  we 
have  to  consider  the  possibility  that  this  excess  of  daily  food 
may  be  more  or  less  responsible  for  many  diseased  conditions, 
which  might  be  obviated  by  more  careful  observance  of  the 
true  physiological  needs  of  the  body. 

First,  however,  we  must  have  more  definite  information  as 
to  what  the  real  necessities  of  the  body  for  proteid  food  are, 
and  this  information  can  be  obtained  only  by  careful  scientific 
experimentation  under  varying  conditions.  This  has  been 
the  object  of  the  present  study,  and  the  results  obtained  are 
now  placed  before  the  public  with  the  hope  that  they  will 
prove  not  only  of  scientific  interest  and  value,  but  that  they 
will  also  serve  to  arouse  an  interest  in  the  minds  of  thought- 
ful people  in  a  subject  which  is  surely  of  primary  importance 
for  the  welfare  of  mankind.  That  the  physical  condition  of 
the  body  exercises  an  all-powerful  influence  upon  the  mental 
state,  and  that  a  man's  moral  nature  even  is  influenced  by  his 
bodily  condition  are  equally  certain ;  hence,  the  subject  of 
nutrition,  when  once  it  is  fully  understood  and  its  precepts 
obeyed,  bids  fair  to  exert  a  beneficial  influence  not  only  upon 
bodily  conditions,  but  likewise  upon  the  welfare  of  mankind 
in  many  other  directions. 

In  presenting  the  results  of  the  experiments,  herein  de- 
scribed, the  writer  has  refrained  from  entering  into  leng£hy 
discussions,  preferring  to  allow  the  results  mainly  to  speak 
for  themselves.  They  are  certainly  sufficiently  convincing 
and  need  no  superabundance  of  words  to  give  them  value ; 
indeed,  such  merit  as  the  book  possesses  is  to  be  found  in 
the  large  number  of  consecutive  results,  which  admit  of  no 
contradiction  and  need  no  argument  to  enhance  their  value. 
The  results  presented  are  scientific  facts,  and  the  conclusions 
they  justify  are  self-evident. 


CONTENTS 

Page 
ACKNOWLEDGMENTS v 

PREFACE vii 

INTRODUCTORY .     .  f 1 

I. 

EXPERIMENTS  WITH  PROFESSIONAL  MEN. 

Chittenden  :  Daily  Record  of  Nitrogen  Excretion,  etc 24 

First  Nitrogen  Balance,  with  comparison  of  income  and  output, 

amount  and  character  of  the  daily  food 34 

Second  Nitrogen  Balance,  with  composition  of  daily  food,  etc.  .  43 

Mendel :  Daily  Record  of  Nitrogen  Excretion,  etc 53 

First  Nitrogen  Balance,  with  comparison  of  income  and  output, 

amount  and  character  of  the  daily  food 60 

Second  Nitrogen  Balance,  with  composition  of  daily  food,  etc.    .  67 

Underbill :  Daily  Record  of  Nitrogen  Excretion,  etc 79 

First  Nitrogen  Balance,  Mrith  comparison  of  income  and  output, 

composition  of  the  daily  food,  etc 87 

Second  Nitrogen  Balance,  with  composition  of  daily  food,  etc.  .  93 

Dean  :  Daily  Record  of  Nitrogen  Excretion,  etc 98 

Nitrogen  Balance,  with  comparison  of  income  and  output,  amount 

and  character  of  the  daily  food 103 

Beers:  Daily  Record  of  Nitrogen  Excretion,  etc Ill 

First  Nitrogen  Balance,  with  comparison  of  income  and  output, 

amount  and  character  of  the  daily  food 114 

Second  Nitrogen  Balance,  with  composition  of  daily  food,  etc.  .  121 

Summary  of  Results  ;  True  Proteid  Requirements 127 

II. 

EXPERIMENTS  WITH  VOLUNTEERS  FROM  THE  HOSPITAL  CORPS 
OF  THE  UNITED  STATES  ARMY. 

Description  of  the  Men 134 

Daily  Routine  of  Work 135 


x  CONTENTS 

Page 

Daily  Record  of  Nitrogen  Excretion,  etc.,  for  each  of  the  thirteen 

men  under  experiment 139 

Average  Daily  Output  of  Nitrogen 199 

Nitrogen  Metabolized  per  kilo  of  Body- Weight 201 

Changes  in  Body- Weight  during  the  Experiment 202 

First  Nitrogen  Balance,  with  comparison  of  income  and  output, 

amount  and  character  of  the  daily  food 203 

Second  Nitrogen  Balance,  with  composition  of  daily  food,  etc.  .  .  223 

Third  Nitrogen  Balance,  with  composition  of  daily  food,  etc.  .  .  242 

Summary  regarding  Nitrogen  Requirement 254 

Physical  Training  of  the  Men  —  Report  by  Dr.  Anderson  of  the 

Yale  Gymnasium 255 

Body  Measurements 261 

Strength  or  Dynamometer  Tests 262 

Comparison  of  the  Total  Strength  of  the  Men  at  the  beginning  and 

end  of  the  Experiment 274 

Reaction  Time  Experiments — Report  by  Dr.  Judd  of  the  Yale 

Psychological  Laboratory 276 

Character  and  Composition  of  the  Blood 283 

General  Conclusions 285 

Daily  Dietary  of  the  Soldier  Detail 288 


III. 

EXPERIMENTS  WITH   UNIVERSITY   STUDENTS,  TRAINED   IN 
ATHLETICS. 

Consumption  of  Proteid  Eood  by  Athletes 327 

Description  of  the  Men 329 

Daily  Record  of  Nitrogen  Excretion,  etc.,  for  each  of  the  eight  men 

under  Experiment 332 

Average  Daily  Excretion  of  Metabolized  Nitrogen 364 

Metabolized  Nitrogen  per  kilo  of  Body- Weight 365 

Daily  Diet  Prescribed .  366 

Nitrogen  Balance,  with  comparison  of  income  and  output,  and 

amount  and  character  of  the  daily  food,  etc 375 

The  Physical  Condition  of  the  Men 434 

Strength  or  Dynamometer  Tests 436 

Report  by  Dr.  Anderson  of  the  Yale  Gymnasium 439 

Reaction  Time  —  Report  by  Dr.  Judd  of  the  Yale  Psychological 

Laboratory 442 

General  Summary;  True  Physiological  Requirements  for  Proteid 

Food  454 


CONTENTS  xi 

IV. 

THE  SYSTEMIC  VALUE  OF  PHYSIOLOGICAL  ECONOMY  IN 

NUTRITION. 

Page 

Diseases  due  to  Perversion  of  Nutrition 455 

Waste  Products  of  Proteid  Metabolism  may  be  Dangerous  to  Health  456 

Origin  and  Significance  of  Uric  Acid 458 

Modification  of  Uric  Acid  Excretion  by  diminishing  the  amount  of 

Proteid  Food    .     .     .     .     „ 463, 

Tables  showing  Excretion  of  Uric  Acid  by  the  three  groups  of  men 

under  observation ;  Uric  Acid  per  kilo  of  Body- Weight,  etc.     .  467 

V. 

ECONOMIC  AND  SOCIOLOGICAL  IMPORTANCE  OF  THE  RESULTS     .    471 

VI. 
GENERAL  CONCLUSIONS 474 

VII. 

DESCRIPTION  OF  ILLUSTRATIONS 477 


PHYSIOLOGICAL  ECONOMY 
IN  NUTRITION 

INTRODUCTORY 

A 5  the  result  of  many  years  of  observation  and  experiment 
certain  general  conclusions  have  been  arrived  at  regarding 
the  requisite  amounts  of  food  necessary  for  the  maintenance 
of  health  and  strength.  Certain  dietary  standards  have  been 
set  up  which  have  found  more  or  less  general  acceptance  in 
most  parts  of  the  civilized  world ;  standards  which  have  been 
reinforced  and  added  to  by  man's  aptitude  for  self-indulgence. 
Carl  Voit,  of  Munich,  whose  long  and  successful  life  as  a 
student  of  Nutrition  renders  his  conclusions  of  great  value, 
considers  that  an  adult  man  of  average  body-weight  (70-75 
kilos)  doing  moderate  muscular  work  requires  daily  118  grams 
of  proteid  or  albuminous  food,  of  which  105  grams  should  be 
absorbable,  56  grams  of  fat,  and  500  grams  of  carbohydrate, 
with  a  total  fuel  value  of  over  3000  large  calories,  in  order 
to  maintain  the  body  in  equilibrium.  The  Voit  standard  or 
daily  diet  is  accepted  more  or  less  generally  as  representing 
the  needs  of  the  body  under  normal  conditions  of  life,  and 

NOTE.  —  For  the  benefit  of  lay  readers,  metabolism,  a  word  frequently  made 
use  of,  may  be  defined  as  a  term  applied  to  the  collective  chemical  changes 
taking  place  in  living  matter.  When  these  metabolic  changes  are  construc- 
tive, as  in  the  building  up  of  tissue  protoplasm  from  the  absorbed  food  mate- 
rial, they  are  termed  anabolic  ;  when  they  are  destructive,  as  in  the  breaking 
down  of  living  matter  or  in  the  decomposition  of  the  materials  stored  up  in 
the  tissues  and  organs,  they  are  termed  katabolic.  Proteid  metabolism,  or 
more  exactly  proteid  katabolism,  therefore,  means  the  destructive  decom- 
position of  proteid  or  albuminous  matter  in  the  living  body  and  is  practically 
synonymous  with  nitrogenous  metabolism,  since  the  entire  nitrogen  income 
is  mainly  supplied  by  the  proteids  or  albuminous  matters  of  the  food.  The 
chief  carbon  income,  on  the  other  hand,  is  supplied  by  fats  and  carbohy- 
drates, such  as  starches  and  sugars. 

1 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


the  conclusions  arrived  at  by  other  investigators  along  these 
same  lines  have  been  more  or  less  in  accord  with  Voit's 
figures.  In  confirmation  of  this  statement  the  following  data 
may  be  quoted : 

AVERAGE   DIETS. 


.j 

flj 

3 

D 

ten 

2 

* 

S                                        fc- 

• 

B 

a 

4 

fcj 

&                                   ® 

1 

s 

3 

• 

•-3 

02 

"*"*     £   ^ 

• 

"S 

2 

"o 

M 

1 

1 

§  *  J 

1 

1 

1 

grams 

grams 

grams 

grams 

grams 

grams 

grams 

Proteid     .... 

130 

100 

131 

134 

125 

114 

105 

Carbohydrates  . 

650 

240 

494 

.523 

400 

551 

541 

Fats 

40 

100 

68 

79 

125 

54 

63 

Fuel  value  (calo- 

ries) ||    .... 

3160 

2324 

3195 

3436 

3315 

3229 

3235 

In  many  of  these  diets  it  is  to  be  noted  that  the  proteid 
requirement  is  placed  at  even  a  higher  figure  than  Voit's 
standard.  Similarly,  Erisman,  studying  the  diets  of  Russian 
workmen  having  a  free  choice  of  food  and  doing  moderately 
hard  work,  found  the  daily  diet  to  be  composed  of  131.8  grams 
of  proteid,  79.7  grams  of  fat,  and  583.8  grams  of  carbohydrate, 
with  a  total  fuel  value  of  3675  large  calories.  Further,  Hult- 
gren  and  Landergren  IF  found  that  Swedish  laborers  doing  hard 
work  had  as  their  daily  diet  189  grams  of  proteid,  110  grams 
of  fat,  and  714  grams  of  carbohydrate,  with  a  total  fuel  value 
of  4726  large  calories.  Voit  found  that  German  soldiers  on 
active  service  consumed  daily  145  grams  of  proteid,  100  grams 
of  fat,  and  500  grams  of  carbohydrate,  with  a  total  fuel  value 


*  Die  Ernahrung  des  Menschen.     Munich,  1876. 

t  Untersuchungen  ii.  d.  Ernahr.  schwedischer  Arbeiter.     Stockholm,  1891. 

J  Ein  Beitrag  zur  Lehre  vora  Eiweissbedarf  des  gesunden  Menschen. 
Pfliiger's  Archiv  f.  d.  gesammte  Physiologic.  Band  48,  p.  578. 

§  D.  Militararztl.  Zeitschr.,  1901,  p.  622.  Quoted  by  Hirschf eld,  Archiv.  f. 
Physiologic,  1903,  p.  381. 

||  Large  calories,  or  kilogram-degree  units  of  heat. 

If  Jahresbericht  fiir  Thierchemie,  1891,  p.  369.  The  figures  given  in  the 
above  table  represent  the  diet  for  men  doing  a  moderate  amount  of  work. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION         3 

of  3574  large  calories.  Lichtenfelt,*  studying  the  nutrition 
of  Italians,  states  that  an  Italian  laborer  doing  a  moderate 
amount  of  work  requires  110.5  grams  of  proteid  and  a  total 
fuel  value  for  the  daily  food  of  2698  calories,  while  at  hard 
labor  he  needs  146  grams  of  proteid  daily,  with  carbohydrates 
and  fat  sufficient  to  give  3088  large  calories.  In  our^own 
country  Atwater,  j  who  has  made  many  valuable  observations 
upon  the  dietetic  habits  of  different  classes  of  people  and 
under  different  conditions  of  life,  has  stated  that  a  somewhat 
more  liberal  allowance  of  proteid  would  seem  desirable,  say 
125  grams,  with  a  total  fuel  value  of  3500  large  calories  for  a 
man  doing  severe  muscular  labor. 

In  what  is  perhaps  the  latest  book  on  alimentation,  Armand 
Gautier,  J  writing  of  the  French  people,  states  that  the  ordi- 
nary man  in  that  climate  needs  daily  110  grams  of  albumi- 
nous food,  68  grams  of  fat,  and  about  423  grams  of  amylaceous 
or  saccharine  food.  It  is  possible,  however,  says  Gautier, 
that  the  quantity  of  albuminous  food  can  be  reduced,  if 
necessary,  to  78  grams  per  day  in  case  a  man  is  not  doing 
work  and  takes  in  addition  at  least  50  grams  of  fat  and  485 
grams  of  carbohydrate  food.  Where,  however,  an  individual 
works  eight  to  ten  hours  a  day,  the  ration,  says  Gautier,  must 
be  increased  to  at  least  135  grams  of  albuminous  food,  with 
85  to  100  grams  of  fat,  and  with  from  500  to  900  grams  of 
starchy  food. 

While  these  figures  may  be  taken  as  showing  quite  con- 
clusively the  dietetic  standards  adopted  by  mankind,  there  is 
no  evidence  whatever  that  they  represent  the  real  needs  or 
requirements  of  the  body.  We  may  even  question  whether 
simple  observation  of  the  kinds  and  amounts  of  food  consumed 
by  different  classes  of  people  under  different  conditions  of  life 
have  any  very  important  bearing  upon  this  question.  They 


*  Ueber  die  Ernahrung  der  Italiener.  Pfliiger's  Archiv.  f.  d.  gesamnite 
Physiologic,  Band  99,  p.  1  (1903). 

t  Bulletin  No.  46.     United  States  Department  of  Agriculture,  p.  03. 

|  L'Aliinentation  et  les  Regimes  chez  1'Houmie  sain  et  chez  les  Malades, 
Paris,  1904. 


4         PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

throw  light  upon  dietetic  habits,  it  is  true,  but  such  observa- 
tions give  no  information  as  to  how  far  the  diets  in  question 
serve  the  real  needs  of  the  body.  We  may  find,  for  example, 
that  under  certain  given  conditions  of  diet  the  people  in  ques- 
tion have  the  appearance  of  being  well  nourished,  and  that 
they  do  their  work  with  apparent  ease  and  comfort ;  but  might 
not  these  same  results  follow  with  smaller  amounts  of  food  ? 
If  so,  there  must  of  necessity  be  a  certain  amount  of  physio- 
logical economy  under  the  more  restricted  diet,  and  a  conse- 
quent ultimate  gain  to  the  body  through  diminished  wear  and 
tear  of  the  bodily  machinery. 

Indeed,  experimental  work  and  observations  scattered 
through  the  last  few  years  have  suggested  the  possibility 
of  much  lower  standards  of  diet  sufficing  to  meet  the  real 
physiological  needs  of  the  body.  Thus,  Hirschfeld,*  in  1887, 
found  in  experimenting  on  himself  (24  years  of  age  and 
weighing  73  kilos)  that  it  was  possible  to  maintain  nitrogen 
equilibrium  on  a  diet  containing  only  5  to  7.5  grams  of  nitro- 
gen per  day,  or  35  to  45  grams  of  proteid,  for  a  period  of  ten 
to  fifteen  days.  The  amount  of  non-nitrogenous  food  con- 
sumed, however,  was  fairly  large,  especially  the  amount  of 
butter,  —  frequently  100  grams  a  day  —  the  average  fuel  value 
ranging  from  3750  to  3916  large  calories  daily.  In  1888 
Hirschfeld,|  again  experimenting  on  himself,  maintained  nitro- 
gen equilibrium  for  several  days  on  7.5  grams  of  nitrogen  per 
day,  with  fats  and  carbohydrate  sufficient  to  yield  a  total  fuel 
value  of  3462  large  calories  as  the  daily  average.  The  chief 
criticism  of  Hirschf eld's  experiments  is  that  he  failed  to  obtain 
in  all  cases  definite  analytical  data  of  the  food-stuffs  employed 
and  failed  to  determine  the  nitrogen  of  the  faeces.  Still  his 
results  are  of  value  as  indicating  the  possibility  of  maintaining 
nitrogenous  equilibrium  for  a  brief  time  at  least  on  a  low 
proteid  intake. 


*  Untersuchungen  iiber  den  Eiweissbedarf  des  Menschen.  Pfliiger's  Archiv 
f.  die  gesammte  Physiologie.  Band  41,  p.  533. 

t  Beitrage  zur  Ernahrungslehre  des  Menschen.  Virchow's  Archiv  i'iir 
pathol.  Anat.  u.  Physiol.  Band  114,  p.  311. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION         5 

Kuraagawa,  *  studying  especially  the  diet  of  the  Japanese 
and  experimenting  on  himself  (27  years  old  and  weighing  48 
kilos),  found  with  a  purely  vegetable  diet,  containing  per  day 
54.7  grams  of  proteid,  2.5  grams  of  fat,  and  569.8  grams  of 
carbohydrate,  that  he  showed  for  a  period  of  nine  days  a  plus 
balance  of  nitrogen,  indicating  that  his  body  was  laying  on 
about  4  grams  of  proteid  per  day.  The  nitrogen  excreted  per 
urine  and  faeces  amounted  to  8.09  grams  per  day,  while  the 
nitrogen  in  the  daily  food  amounted  to  8.75  grams.  It  is 
interesting  to  observe  in  these  experiments,  as  indicating  the 
degree  of  absorption  of  the  vegetable  food  (composed  in  large 
measure  of  rice)  that  the  daily  average  of  nitrogen  in  the 
urine  amounted  to  6.069  grams  and  in  the  faeces  2.029  grams. 
In  other  words,  of  the  54.7  grams  of  nitrogen-containing  food 
only  37.8  grams  were  absorbed,  12.69  grams  passing  out  with 
the  fasces.  The  total  fuel  value  of  the  absorbed  food  per  day 
was  2478  large  calories.  Similarly,  Hirschfeld  f  has  called 
attention  to  the  fact  that  with  many  vegetable  foods  espe- 
cially, not  more  than  75  per  cent  of  the  ingested  proteid  can 
be  digested  and  absorbed,  thus  emphasizing  the  necessity  of 
paying  heed  to  the  character  of  the  proteid  food  in  considering 
the  nutritive  value  of  a  given  diet. 

In  some  experiments  reported  by  C.  Voit  J  in  1889,  on  the 
diet  of  vegetarians,  E.  Voit  and  Constantinidi  found  that 
nitrogenous  equilibrium  was  established  in  one  man  with 
about  8  grams  of  nitrogen,  corresponding  to  48.5  grams  of 
proteid  as  the  daily  diet,  with  large  amounts  of  starchy  foods 
and  some  fat.  Similarly,  Nakahama  §  in  the  same  year,  study- 
ing the  diet  (mostly  vegetable)  and  nutritive  condition  of 
thirteen  German  laborers  in  Leipzig,  found  that  their  daily 

*  Vergleichende  Untersuchungen  liber  die  Ernahrung  mit  gemischter  und 
rein  vegetablischer  Kost  mit  Beriicksichtigung  des  Eiweissbedarfes.  Virchow's 
Archiv  fur  pathol.  Anat.  u.  Physiol.  Band  116,  p.  370. 

t  Die  Ernahrung  der  Soldaten  vom  physiologischen  und  volkswirthschaf tli- 
clien  Standpunkt.  Achiv  f.  Physiologic  1903,  p.  380. 

J  Ueber  die  Kost  eines  Vegetariers.     Zeitschr.  f.  Biologie.     Band  25,  p.  261. 

§  Ueber  den  Eivveissbedarf  des  Erwachsenen  mit  Beriicksiehtigung  der 
Bekiistigung  in  Japan.  Archiv  f.  Hygiene.  Band  8,  p.  78. 


6         PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

food  contained  on  an  average  85  grams  of  proteid,  but  Carl 
Voit  criticising  these  results  states  that  the  men  were  of 
comparatively  light  body-weight  —  about  60  kilos  —  and  not 
well  nourished. 

Kellner  and  Mori,*  studying  the  nutrition  of  a  Japanese 
(weighing  52  kilos  and  23  years  of  age)  state  that  on  a  purely 
vegetable  diet  containing  11.34  grams  of  nitrogen,  of  which 
only  8.58  grams  were  digested,  there  was  a  distinct  loss  of 
body-weight,  with  a  daily  loss  to  the  body  of  1.16  grams  of 
nitrogen.  On  a  mixed  diet,  however,  containing  fish,  it  was 
possible  to  establish  nitrogenous  equilibrium  with  a  daily  diet 
containing  17.48  grams  of  nitrogen,  of  which  15.27  grams 
were  digested  and  utilized.  Similarly,  Caspari,  f  29  years 
old  and  weighing  66.2  kilos,  found  that  while  he  could  main- 
tain his  body  in  nitrogenous  equilibrium  on  13.26  grams  of 
nitrogen  per  day,  he  could  not  accomplish  it  on  10.1  grams 
of  nitrogen,  though  his  daily  food  contained  3200  large 
calories. 

Other  investigators,  however,  have  found  no  great  difficulty 
in  establishing  nitrogenous  equilibrium  in  man  with  much 
lower  quantities  of  proteid  food.  Thus,  KlempererJ  found 
in  the  case  of  two  young  men  of  64  and  65.5  kilos  body-weight 
respectively,  in  an  experiment  lasting  eight  days,  that  nitrog- 
enous equilibrium  was  established  on  4.38  and  3.58  grams  of 
nitrogen  per  day,  but  with  a  daily  diet  containing  in  addition 
to  the  small  amount  of  proteid  264  grams  of  fat,  470.4  grams 
of  carbohydrate,  and  172  grams  of  alcohol,  with  a  total  fuel 
value  of  5020  large  calories. 

Peschel,§  too,  has  reported  experimental  results  showing 
that  he  was  able  to  establish  nitrogenous  equilibrium  for  a 


*  Untersuchungen  iiber  die  Ernahrung  der  Japaner.  Zeitschr.  f .  Biologie. 
Band  25,  p.  102. 

t  Ein  Beitrag  zur  Frage  der  Ernahrung  bei  verringerter  Eiweisszufuhr. 
Archiv  f.  Physiologie,  Jahrgang  1901,  p.  323. 

J  Untersuchungen  iiber  Stoffwechsel  und  Ernahrung  in  Krankheiten. 
Zeitschr.  f.  klin.  Medizin.  Band  16,  p.  550. 

§  Untersuchungen  iiber  den  Eiweissbedarf  des  gesunden  Menschen.  Ber- 
lin, 1891. 


PHYSIOLOGICAL  ECONOMY    IN    NUTRITION         7 

brief  period  with  7  grams  of  nitrogen  daily,  5.31  grams  ap- 
pearing in  the  urine  and  1.58  grams  in  the  faeces. 

Caspari  and  Glaessner,*  in  a  five-days'  experiment  with  two 
vegetarians,  found  that  the  wife  consumed  daily,  on  an  average, 
5.33  grams  of  nitrogen,  with  fats  and  carbohydrates  to  equal 
2715  calories,  while  the  man  took  in  7.82  grams  of  nitrogen 
and  4559  calories.  Both  persons  laid  on  nitrogen  in  spite  of 
the  low  intake  of  proteid  food. 

Siven's  f  experiments,  however,  are  perhaps  worthy  of  more 
careful  consideration.  Of  60  kilos  body-weight  and  30^ 
years  of  age,  his  experiments  conducted  on  himself  extended 
through  thirty-two  days  with  establishment  of  nitrogenous 
equilibrium  on  6.26  grams  of  nitrogen.  Moreover,  in  another 
experiment  he  was  in  nitrogen  equilibrium  for  a  day  or  two 
at  least  on  4.5  grams  of  nitrogen.  In  Siven's  experiment,  the 
most  noticeable  feature  is  the  added  fact  that  the  total  intake 
of  food  per  day  was  comparatively  low,  with  a  fuel  value  of 
only  2444  large  calories.  In  this  connection  we  may  call 
attention  to  the  recent  experiments  of  Landergren,J  who 
found  with  four  individuals  fed  on  a  daily  diet  containing 
only  2.1  to  2.4  grams  of  nitrogen,  but  with  a  large  amount  of 
carbohydrate,  some  fat  and  alcohol,  that  on  the  fourth  day 
of  this  "  specific  nitrogen  hunger  "  only  3  to  4  grams  of  nitro- 
gen were  metabolized  and  appeared  in  the  urine.  In  other 
words,  a  healthy  adult  man  having  a  sufficient  intake  of  non- 
nitrogeiious  food  seemingly  need  not  metabolize  more  proteid 
than  suffices  to  yield  3  to  4  grams  of  nitrogen  per  day. 

Such  data  as  these,  of  which  many  more  might  be  quoted, 
surely  warrant  the  question,  how  far  are  we  justified  in  as- 
suming the  necessity  for  the  rich  proteid  diet  called  for  by 
the  Voit  standard  ?  Voit,  however,  with  many  other  physiol- 


*  Ein  Stoffwechselversuch  an  Vegetarianern.  Biochemisches  Centralblatt 
Band  2,  p.  144  (1003). 

t  Ueber  das  Stickstoffgleiehgewicht  beira  erwachsenen  Menschen.  Skan- 
<linaviseb.es  Archiv  f.  Physiol.  Band  10,  p.  91. 

t  Untersuchungc-n  liber  die  Eiweissumsetzung  des  Menschen.  Skandina- 
visches  Archiv  f.  Physiol.  Band  14,  p.  121  (1903). 


8         PHYSIOLOGICAL   ECONOMY   IN    NUTRITION 

ogists  would  apparently  object  to  any  diminution  of  the  daily 
118  grams  of  proteid  for  the  moderate  worker,  on  the  ground 
that  an  abundance  of  proteid  in  the  food  is  a  necessity  for  the 
maintenance  of  physical  vigor  and  muscular  activity.  This 
view  is  certainly  reinforced  by  the  customs  and  habits  of 
mankind ;  but  we  may  well  query  whether  our  dietetic  habits 
will  bear  criticism,  and  in  the  light  of  modern  scientific  in- 
quiry we  may  even  express  doubt  as  to  whether  a  rich  proteid 
diet  adds  anything  to  our  muscular  energy  or  bodily  strength. 

How  far  can  our  natural  instinct  be  trusted  in  the  choice  of 
diet?  We  are  all  creatures  of  habit,  and  our  palates  are 
pleasantly  excited  by  the  rich  animal  foods  with  their  high 
content  of  proteid,  and  we  may  well  question  whether  our 
dietetic  habits  are  not  based  more  upon  the  dictates  of  our 
palates  than  upon  scientific  reasoning  or  true  physiological 
needs.  There  is  a  prevalent  opinion  that  to  be  well  nourished 
the  body  must  have  a  large  excess  of  fat  deposited  throughout 
the  tissues,  and  that  all  bodily  ills  and  weaknesses  are  to  be 
met  and  combated  by  increased  intake  of  food.  There  is 
constant  temptation  to  increase  the  daily  ration,  and  there  is 
almost  universal  belief  in  the  efficacy  of  a  rich  and  abundant 
diet  to  strengthen  the  body  and  to  increase  bodily  and  mental 
vigor.  Is  there  any  justification  for  these  beliefs?  None, 
apparently,  other  than  that  which  comes  from  the  customs 
of  generations  of  high  living. 

It  is  self-evident  that  the  smallest  amount  of  food  that  will 
serve  to  keep  the  body  in  a  state  of  high  efficiency  is  physio- 
logically the  most  economical,  and  hence  the  best  adapted  for 
the  needs  of  the  organism.  Any  excess  over  and  above  what 
is  really  needed  is  not  only  uneconomical,  but  may  be  directly 
injurious.  This  is  especially  true  of  the  proteid  or  albumi- 
nous foods.  It  is,  however,  quite  proper  to  question  whether 
a  brief  experiment  of  a  few  days  in.  which  nitrogenous  equi- 
librium is  perhaps  established  at  the  low  level  of  4  to  5  grams 
of  nitrogen,  the  equivalent  of  25  to  35  grams  of  proteid,  is  to  be 
accepted  as  fixing  the  daily  requirements  of  the  healthy  man, 
offsetting  the  customs  or  habits  of  a  lifetime.  Voit  himself, 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION         9 

however,  has  clearly  emphasized  the  general  principle  that 
the  smallest  amount  of  proteid,  with  non-nitrogenous  food 
added,  that  will  suffice  to  keep  the  body  in  a  state  of  continual 
vigor  is  the  ideal  diet.  Proteid  decomposition  products  are  a 
constant  menace  to  the  well-being  of  the  body;  any  quantity  of 
proteid  or  albuminous  food  beyond  the  real  requirements  of  the 
body  may  prove  distinctly  injurious.  We  see  the  evil  effects 
of  uric  acid  in  gout,  but  there  are  many  other  nitrogenous 
waste  products  of  proteid  katabolism,  which  with  excess  of 
proteid  food  are  liable  to  be  unduly  conspicuous  in  the  fluids 
and  tissues  of  the  body,  and  may  do  more  or  less  damage 
prior  to  their  excretion  through  the  kidneys.  Further,  it 
requires  no  imagination  to  understand  the  constant  strain 
upon  the  liver  and  kidneys,  to  'Bay  nothing  of  possible  influ- 
ence upon  the  central  and  peripheral  parts  of  the  nervous 
system,  by  these  nitrogenous  waste  products  which  the  body 
ordinarily  gets  rid  of  as  speedily  as  possible.  They  are  an 
ever  present  evil,  but  why  increase  them  unnecessarily  ?  This 
question  brings  us  back  to  the  starting-point.  What  is  the 
minimal  proteid  requirement  for  the  healthy  man,  or  rather, 
how  far  can  we  safely  and  advantageously  diminish  our 
proteid  intake  below  the  commonly  accepted  standards? 

The  question  of  safety  is  a  pertinent  one.  Thus,  Munk  * 
some  years  ago  (1893)  sounded  a  warning  on  this  point  which 
was  later  confirmed  by  Rosenheim.f  Both  of  these  observers 
reported  that  in  dogs  fed  for  some  time  on  a  low  proteid  diet, 
but  with  an  abundance  of  carbohydrate  and  fat,  there  was 
after  some  weeks  (6-8)  a  loss  of  the  power  of  absorption  from 
the  alimentary  tract,  dependent  not  alone  upon  a  changed 
condition  of  the  epithelial  cells  of  the  intestine,  but  also  upon 
a  diminished  secretion  of  the  digestive  juices,  loss  of  body- 
weight,  strength,  and  vigor,  followed  speedily  by  death.  If 


*  Ueber  die  Folgen  einer  ausreichenden,  aber  eiweissarmen  Nahrung.  Ein 
Beitrag  zur  Lehre  vom  Eiweissbedarf.  Virchow's  Archiv  fur  patliol.  Anat.  u. 
Physiol.  Band  132,  p.  91. 

t  Weitere  Untersuchungen  iiber  die  Schadlichkeit  eiweissarmer  Nahrung. 
Ffliiger's  Archiv  f.  die  gesammte  Physiol.  Band  54,  p.  61. 


10       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       • 

these  results  were  really  due  to  the  low  proteid  diet,  they 
suggest  a  grave  danger  which  must  not  be  lightly  passed  by. 
Jagerroos  *  has  likewise  observed,  experimenting  on  dogs, 
that  there  was,  after  some  months,  a  striking  disturbance  of 
the  intestines  on  a  low  proteid  intake,  which,  however,  was 
eventually  traced  to  a  distinct  infection,  and  probably  in  no 
manner  connected  with  the  diminished  amount  of  proteid  in 
the  diet.  In  these  various  experiments  on  dogs  carried  out 
by  Munk,  Rosenheim,  and  by  Jagerroos,  there  was  of  neces- 
sity great  monotony  in  the  diet,  and  in  Munk's  experiments 
no  fresh  meat  at  all  was  fed,  but  simply  dried  food.  In  other 
words,  if  the  diet  was  in  any  sense  responsible  for  the  poor 
health  of  the  animals,  it  is  fully  as  plausible  to  attribute  the 
results  to  the  abnormal  conditions  under  which  the  animals 
were  kept  as  to  any  specific  effect  due  to  the  low  proteid  in- 
take. It  is  very  essential  that  the  food  of  dogs,  as  of  men, 
shall  fulfil  all  ordinary  hygienic  conditions.  It  must  be  not 
only  of  sufficient  quantity  for  the  true  needs  of  the  body,  but 
it  should  also  have  the  necessary  variety  with  reasonable  de- 
gree of  digestibility,  and  proper  volume  or  bulk.  When 
these  qualities  are  lacking,  it  is  not  strange  if  deviations  from 
the  normal  gradually  develop.  That  the  low  intake  of  proteid 
food  could  be  responsible  for  the  condition  existing  in  Munk's 
and  Rosenheim's  experiments  is  not  plausible;  a  view  which 
is  strongly  reinforced  by  many  observations,  notably  those  of 
Albu  f  on  a  woman  thirty-seven  years  old  and  weighing  37.5 
kilos,  who  had  followed  a  vegetarian  diet  for  six  years,  and 
who  while  under  Albu's  care  for  two  years  consumed  only 
34  grams  of  proteid  per  day,  the  total  fuel  value  of  the  food 
being  only  1400  calories  per  day.  This  woman  was  in  nitro- 
genous equilibrium  on  5.4  grams  of  nitrogen,  and  on  this  diet 
had  freed  herself  from  the  illness  to  which  she  had  long  been 
subject. 


*  Ueber  die  Folgen  einer  ausreichenden,  aber  eiweissarmen  Nahrung.  Skan- 
dinavisches  Archiv  f.  Physiol.  Band  13,  p.  375. 

t  Zur  Bewertung  der  vegetarischen  Diat.  Berliner  klin.  Wochenschr. 
1901.  p.  C47  and  670.  See  also,  Albu,  die  vegetarishe  Diat.  Leipzig,  1902. 
p.  65. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       11 

Volt's  *  vegetarian  is  described  by  Voit  himself  as  a  man 
twenty -eight  years  old,  weighing  57  kilos,  well  nourished, 
with  well  developed  muscles,  etc.  He  had  lived  on  a  purely 
vegetable  diet  for  three  years,  and  was  found  to  be  in  ni- 
trogenous equilibrium  on  8.2  grams  of  nitrogen.  No  men- 
tion is  made  of  any  disagreeable  effects  connected  with  this 
low  proteid  ration,  although  persisted  in  for  several  years. 
Jaffa's  |  experiments  and  observations  on  the  fruitarians  and 
nutarians  of  California  "  showed  in  every  case  (two  women 
and  three  children)  that  though  the  diet  had  a  low  protein 
and  energy  value,  the  subjects  were  apparently  in  excellent 
health  and  had  been  so  during  the  five  to  eight  years  they  had 
been  living  in  this  manner."  In  comparing  the  income  and 
outgo  of  nitrogen  on  a  diet  composed  mainly  of  nuts  and 
fruits,  it  was  observed  in  two  subjects  that  8  grams  of  nitro- 
gen were  sufficient  to  bring  about  nitrogen  equilibrium,  while 
with  two  other  subjects  on  a  like  diet  the  nitrogen  required 
daily  for  equilibrium  was  about  10  grams.  The  diet  used  in 
these  experiments,  however,  was  of  necessity  more  or  less 
restricted  in  variety,  and  was  without  doubt  somewhat  monot- 
onous. Jaffa  appears  to  agree  with  Caspari  that  the  minimum 
amount  of  proteid  required  daily  varies  with  the  individual, 
and  may  even  vary  with  the  same  individual  at  different 
times.  Further,  Jaffa,  in  harmony  with  Siven,  believes  that 
after  the  body  has  suffered  a  loss  of  nitrogen,  there  is  at  once 
an  effort  to  attain  nitrogenous  equilibrium,  and  that  any  gain 
of  nitrogenous  body  material  is  a  comparatively  slow  process. 
If  this  is  true,  it  is  obvious  that  the  living  substance  of  the 
tissue  protoplasm  must  be  slowly  formed  from  the  proteid  of 
the  diet.  This,  says  Jaffa,  should  serve  as  a  warning  to  any- 
one contemplating  any  appreciable  decrease  in  the  proteid  of 
the  daily  diet. 

Another  statement  made  by  Jaffa  may  be  quoted  in  this 

*  See  Zeitschr.  f.  Biologic.     Band  25,  p.  255. 

t  Further  Investigations  among  Fruitarians  at  the  California  Agricultural 
Experiment  Station.  1901-1902.  U.  S.  Department  of  Agriculture.  Bulletin 
No.  132. 


12       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

connection,  since  it  illustrates  the  attitude  taken  by  many 
physiologists  on  this  question.  "  Even  if  it  could  be  proved," 
says  Jaffa,  "  by  a  large  number  of  experiments  that  nitrogen 
equilibrium  can  be  maintained  on  a  small  amount  of  protein, 
it  would  still  be  a  great  question  whether  or  not  it  would  be 
wise  to  do  so.  There  must  certainly  be  a  constant  effort  on 
the  part  of  the  human  organism  to  attain  this  condition,  and 
with  a  low  protein  supply  it  might  be  forced  to  do  so  under 
conditions  of  strain.  In  such  a  case  the  bad  results  might  be 
slow  in  manifesting  themselves,  but  might  also  be  serious  and 
lasting.  It  has  also  been  suggested  that  when  living  at  a  fairly 
high  protein  level  the  body  is  more  resistant  to  disease  and 
other  strains  than  when  the  protein  level  is  low."  While  these 
suggestions  demand  careful  consideration,  it  is  equally  evident 
that  there  is  another  side  to  the  question,  viz.,  the  possible 
danger  to  the  body  from  the  physiological  action  of  the  larger 
amounts  of  nitrogenous  waste  products  which  result  from  an 
excess  of  proteid  food,  and  which  float  about  through  the 
system  prior  to  their  excretion.  In  addition,  we  must  not 
overlook  the  great  loss  of  energy  to  the  body  in  handling  and 
getting  rid  of  the  surplus  of  unnecessary  food  of  whatever  kind 
introduced  into  the  alimentary  tract,  to  say  nothing  of  the 
danger  of  intestinal  putrefaction  and  toxaemia  when  from  any 
cause  the  system  loses  its  ability  to  digest  and  absorb  the  excess 
of  food  consumed.  Further,  the  possible  strain  on  the  kidneys 
and  other  organs  must  not  be  overlooked.  Hence  we  may 
well  query  on  which  side  lies  the  greater  danger.  To  an 
unprejudiced  observer,  one  not  wredded  to  old-time  tradition, 
it  would  seem  as  if  great  effort  was  being  made  to  sustain  the 
claims  of  a  high-proteid  intake.  It  is  surely  well  to  be  care- 
ful, but  it  is  certainly  not  necessary  to  magnify  imaginary 
dangers  to  the  extent  of  suppressing  all  efforts  toward  the 
establishment  of  possible  physiological  economy. 

In  a  paper  read  before  the  Physiological  Section  of  the 
British  Medical  Association  in  1901  by  Dr.  van  Someren, 
claim  is  made  of  the  existence  of  a  reflex  of  deglutition,  the 
proper  working  of  which  protects  from  the  results  of  mal- 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION       13 

nutrition  by  preventing  the  intake  of  any  excess  of  food. 
Thorough  mastication  and  insalivation  aid  in  the  more  com- 
plete utilization  of  the  food  and  render  possible  great  economy, 
so  that  body- weight  and  nitrogen  equilibrium  are  both  main- 
tained on  an  exceptionally  small  amount  of  food.  •  This 
principle  had  been  worked  out  by  Mr.  Horace  Fletcher  on 
himself  in  an  attempt  to  restore  his  health  to  a  normal  con- 
dition, with  such  beneficial  results  that  he  was  speedily 
restored  to  a  state  of  exceptional  vigor  and  well-being.  De- 
liberation in,  eating,  necessitated  by  the  habit  of  thorough 
insalivation,  it  is  claimed  results  in  the  occurrence  of  satiety 
on  the  ingestion  of  comparatively  small  amounts  of  food,  and 
hence  all  excess  of  food  is  avoided. 

In  the  autumn  of  1901,  Mr.  Fletcher  and  Dr.  van  Someren 
visited  the  physiological  laboratories  of  Cambridge  University, 
and  as  stated  by  Sir  Michael  Foster*  the  matter  was  more 
closely  inquired  into  with  the  assistance  of  physiological  ex- 
perts. Observations  were  carried  out  on  various  individuals, 
and  as  stated  by  Professor  Foster  "  the  adoption  of  the  habit 
of  thorough  insalivation  of  the  food  was  found  in  a  consensus 
of  opinion  to  have  an  immediate  and  very  striking  effect  upon 
appetite,  making  this  more  discriminating,  and  leading  to  the 
choice  of  a  simple  dietary,  and  in  particular  reducing  the  crav- 
ing for  flesh  food.  The  appetite,  too,  is  beyond  all  question 
fully  satisfied  with  a  dietary  considerably  less  in  amount  than 
with  ordinary  habits  is  demanded."  ..."  In  two  individuals 
who  pushed  the  method  to  its  limits  it  was  found  that  complete 
bodily  efficiency  was  maintained  for  some  weeks  upon  a  dietary 
which  had  a  total  energy  value  of  less  than  one-half  of  that 
usually  taken,  and  comprised  little  more  than  one-third  of  the 
proteid  consumed  by  the  average  man."  Finally,  says  Foster, 
"  it  may  be  doubted  if  continued  efficiency  could  be  main- 
tained with  such  low  values  as  these,  and  very  prolonged 
observations  would  be  necessary  to  establish  the  facts.  But 
all  subjects  of  the  experiments  who  applied  the  principles 

*  See  Horace  Fletcher,  The  A-B-Z  of  our  own  Nutrition.  (1903.)  New 
York.  p.  48. 


14       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

intelligently  agreed  in  finding  a  very  marked  reduction  in 
their  needs,  and  experienced  an  increase  in  their  sense  of  well- 
being  and  an  increase  in  their  working  powers." 

In  the  autumn  of  1902  and  in  the  early  part  of  1903,  Mr. 
Fletcher  spent  several  months  with  the  writer,  thereby  giving 
an  opportunity  for  studying  his  habits  of  life.  For  a  period 
of  thirteen  days  in  January  he  was  under  constant  observation 
in  the  writer's  laboratory,  when  it  was  found  that  the  average 
daily  amount  of  proteid  metabolised  was  41.25  grams,  his 
body-weight  (75  kilos)  remaining  practically  constant.  Later, 
a  more  thorough  series  of  observations  was  made,  involving  a 
careful  analysis  of  the  daily  diet,  together  with  analysis  of  the 
excreta.  For  a  period  of  six  days  the  daily  diet  averaged 
44.9  grains  of  proteid,  38.0  grams  of  fat,  and  253  grams  of  car- 
bohydrate, the  total  fuel  value  amounting  to  only  1606  large 
calories  per  day.  The  daily  intake  of  nitrogen  averaged  7.19 
grams,  while  the  daily  output  through  the  urine  was  6.30 
grams  and  in  the  fseces  0.6  gram ;  i.  e.,  a  daily  intake  of 
7.19  grams  of  nitrogen,  with  a  total  output  of  6.90  grams, 
showing  a  daily  gain  to  the  body  of  0.29  gram  of  nitrogen, 
and  this  on  a  diet  containing  less  than  half  the  proteid  re- 
quired by  the  Voit  standard  and  having  only  half  the  fuel 
value  of  the  Voit  diet.  Further,  it  was  found  by  careful  and 
thorough  tests  made  at  the  Yale  Gymnasium  that  Mr.  Fletcher, 
in  spite  of  this  comparatively  low  ration  was  in  prime  physical 
condition.  In  the  words  of  Dr.  Anderson,  the  Director  of  the 
Gymnasium,  "the  case  is  unusual,  and  I  am  surprised  that 
Mr.  Fletcher  can  do  the  work  of  trained  athletes  and  not  give 
marked  evidences  of  over-exertion.  .  .  .  Mr.  Fletcher  per- 
forms this  work  with  greater  ease  and  with  fewer  noticeable 
bad  results  than  any  man  of  his  age  and  condition  I  have  ever 
worked  with."  *  It  is  not  our  purpose  here  to  discuss  how 
far  these  results  are  due  to  insalivation,  or  the  more  thorough 
mastication  of  food.  The  main  point  for  us  is  that  we  have 
here  a  striking  illustration  of  the  establishment  of  nitrogen 

*  For  a  fuller  account  of  this  study,  see  Chittemlen,  Physiological  Economy 
in  Nutrition.  Popular  Science  Monthly,  June,  1903. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       15 

equilibrium  on  a  low  proteid  diet  and  great  physiological 
economy  as  shown  by  the  low  fuel  value  of  the  food  consumed, 
coupled  with  remarkable  physical  strength  and  endurance. 

With  data  such  as  these  before  us  we  see  the  possible  im- 
portance of  a  fuller  and  more  exact  knowledge  of  true  dietary 
standards.  We  find  here  questions  suggested,  the  answers  to 
which  are  of  primary  importance  in  our  understanding  of  the 
nutritive  processes  of  the  body;  greater  ease  in  the  main- 
tenance of  health,  increased  power  of  resistance  to  disease 
germs,  duration  of  life  increased  beyond  the  present  average, 
greater  physiological  economy  and  greater  efficiency,  increased 
mental  and  physical  vigor  with  less  expenditure  of  energy  on 
the  part  of  the  body.  All  these  questions  rise  before  us  in 
connection  with  the  possibility  of  maintaining  equilibrium 
on  a  lowered  intake  of  food,  especially  nitrogenous  equi- 
librium, with  a  diminished  consumption  of  proteid  or  albumi- 
nous food.  Is  it  not  possible  that  the  accepted  dietary  standards 
are  altogether  too  high  ? 

It  is  of  course  understood  that  there  can  be  no  fixed  dietary 
standard  suitable  for  all  people,  ages,  and  conditions  of  life. 
Dietary  standards  at  the  best  are  merely  an  approximate  in- 
dication of  the  amounts  of  food  needed  by  the  body,  but  these 
needs  are  obviously  changeable,  varying  with  the  degree  of 
activity  of  the  body,  especially  the  amount  of  physical  work 
performed,  to  say  nothing  of  differences  in  body- weight,  sex, 
etc.  Further,  it  is  doubtless  true  that  there  is  what  may  be 
called  a  specific  coefficient  of  nutrition  characteristic  of  the 
individual,  a  kind  of  personal  idiosyncrasy  which  exercises  in 
some  degree  a  modifying  influence  upon  the  character  and 
extent  of  the  changes  going  on  in  the  body.  Still,  with  due 
recognition  of  the  general  influence  exerted  by  these  various 
factors  the  main  question  remains,  viz.,  how  far  the  usually 
accepted  standards  of  diet  are  correct ;  or,  in  other  words,  is 
there  any  real  scientific  ground  for  the  assumption  that  the 
average  individual  doing  an  average  amount  of  work  requires 
any  such  quantity  of  proteid,  or  of  total  nutrients,  as  the  ordi- 
nary dietetic  standards  call  for  ?  Cannot  all  the  real  phy- 


16       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

siological  needs  of  the  body  be  met  by  a  greatly  reduced 
proteid  intake,  with  establishment  of  continued  nitrogenous 
equilibrium  on  a  far  smaller  amount  of  proteid  food  than  the 
ordinary  dietary  standards  call  for,  and  with  actual  gain  to 
the  body? 

Just  here  we  may  emphasize  why  prominence  is  given  to 
the  establishment  of  nitrogenous  equilibrium,  and  why  the 
proteid  intake  assumes  a  greater  importance  than  the  daily 
amounts  of  fat  and  carbohydrate  consumed.  Fats  and  car- 
bohydrates when  oxidized  in  the  body  are  ultimately  burned 
to  simple  gaseous  products,  viz.,  carbonic  acid  and  water. 
Hence,  these  waste  products  are  easily  and  quickly  elimin- 
ated and  cannot  exercise  much  deleterious  influence  even 
when  formed  in  excess.  To  be  sure,  there  is  waste  of  energy 
in  digesting,  absorbing,  and  oxidizing  the  fats  and  carbohy- 
drates when  they  are  taken  in  excessive  amounts.  Once  in- 
troduced into  the  alimentary  canal  they  must  be  digested, 
otherwise  they  will  clog  the  intestine  or  undergo  fermenta- 
tion, and  so  cause  trouble.  Further,  when  absorbed  they  may 
be  transformed  into  fat  and  deposited  in  the  various  tissues  and 
organs  of  the  body ;  a  process  desirable  up  to  a  certain  point, 
but  undesirable  when  such  accumulation  renders  the  body 
gross  and  unwieldy.  With  proteid  foods,  on  the  other  hand, 
the  story  is  quite  different.  These  substances,  when  oxidized, 
yield  a  row  of  crystalline  nitrogenous  products  which  ulti- 
mately pass  out  of  the  body  through  the  kidneys.  Prior  to  their 
excretion,  however,  these  products  —  frequently  spoken  of  as 
toxins — float  about  through  the  body  and  may  exercise  more 
or  less  of  a  deleterious  influence  upon  the  system,  or,  being 
temporarily  deposited,  may  exert  some  specific  or  local  influ- 
ence that  calls  for  their  speedy  removal.  Hence,  the  impor- 
tance of  restricting  the  production  of  these  bodies  to  the 
minimal  amount,  owing  to  their  possible  physiological  effect 
and  the  part  they  are  liable  to  play  in  the  causation  of  many 
diseased  conditions.  Further,  the  elimination  of  excessive 
amounts  of  these  crystalline  nitrogenous  bodies  through  the 
kidneys  places  upon  these  organs  an  unnecessary  burden  which 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       17 

is  liable  to  endanger  their  integrity  and  possibly  result  in  seri- 
ous injury,  to  say  nothing  of  an  early  impairment  of  function. 

The  present  experiments  were  undertaken  to  throw  light 
upon  this  broad  question  of  a  possible  physiological  economy 
in  nutrition,  and  with  special  reference  to  the  minimal  proteid 
requirement  of  the  healthy  man  under  ordinary  conditions  of 
life.  The  writer  as  a  student  of  physiology  has  always  main- 
tained that  man  is  disposed  to  eat  far  more  than  the  needs  of 
the  body  require,  but  his  active  interest  in  this  problem  was 
aroused  especially  by  his  observations  of  Mr.  Fletcher  and  the 
marked  physiological  economy  the  latter  was  able  to  practice, 
not  only  without  detriment,  but  apparently  with  great  gain  to 
the  body  as  regards  strength,  vigor,  and  endurance,  coupled 
with  an  apparent  resistance  to  disease.  While  Mr.  Fletcher 
and  Dr.  Van  Someren  would  doubtless  emphasize  the  impor- 
tance of  insalivation  as  a  means  of  controlling  the  appetite  and 
thereby  regulating  the  consumption  of  food  in  harmony  with 
the  real  needs  of  the  body,  it  is  of  primary  importance  for  the 
physiologist  and  for  mankind  to  know  definitely  how  far  it  is 
possible  to  reduce  the  intake  of  food  with  perfect  safety  and 
without  loss  of  that  strength,  mental  and  physical,  vigor,  and 
endurance  which  are  characteristic  of  good  health.  Further, 
it  is  equally  plain  that  if  there  is  possible  gain  to  the  body 
from  a  practice  of  physiological  economy  in  diet,  we  should 
know  how  far  this  can  be  accomplished  by  simple  restriction 
in  the  amount  of  food  without  complicating  the  problem  by 
other  factors. 

In  planning  the  conduct  of  this  series  of  experiments  the 
writer  has  clearly  recognized  that,  while  it  may  be  possible,  as 
previous  experiments  have  shown,  to  maintain  body  equilib- 
rium and  nitrogen  equilibrium  on  a  low  proteid  diet  for  a 
brief  period,  this  fact  does  not,  as  Munk  has  previously 
pointed  out,  by  any  means  establish  the  view  that  such  a  diet 
will  prove  efficient  in  maintaining  equilibrium  for  a  long 
period,  or  that  bodily  strength  and  vigor  can  be  kept  up  and 
the  proper  resistance  to  disease  secured.  Hence,  it  seemed 

2 


18       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

necessary  to  so  arrange  the  experiments  that  they  should  con- 
tinue not  for  a  few  days  or  weeks  merely,  but  through  months 
and  years.  Further,  it  is  very  questionable  whether  the  re- 
stricted diet  (restricted  in  variety)  frequently  made  use  of  for 
convenience  in  ordinary  metabolism  experiments  is  well  adapted 
for  bringing  out  the  best  results.  Hence,  it  was  decided  to 
avoid  so  far  as  possible  any  monotony  of  diet,  giving  due  rec 
ognition  to  the  psychical  influences  liable  to  affect  secretion, 
digestion,  etc.,  so  admirably  worked  out  by  Pawlow  in  his 
classical  experiments  on  these  subjects  ;  influences  which  are 
unquestionably  of  great  importance  in  controlling  and  modi- 
fying, in  some  measure  at  least,  the  nutritive  changes  in  the 
body.  Again,  it  is  evident  that  to  have  experiments  of  this 
character  broadly  useful,  they  must  be  tried  upon  a  large 
number  of  people  and  under  different  conditions  of  life,  in 
order  to  avoid  so  far  as  possible  the  influence  of  personal 
idiosyncrasy  and  thereby  escape  misleading  conclusions. 

The  experiments  have  been  conducted  with  three  distinct 
types  or  classes  of  individuals  : 

1st.  A  group  of  five  men  of  varying  ages,  connected  with 
the  University  as  professors  and  instructors ;  men  who  while 
leading  active  lives  have  not  engaged  in  very  active  muscular 
work.  They  were  selected  as  representatives  of  the  mental 
worker  rather  than  the  physical  worker,  although  several  of 
them  in  the  performance  of  their  daily  duties  had  to  be  on 
their  feet  in  the  laboratory  a  good  portion  of  the  day. 

2d.  A  detail  of  thirteen  men,  volunteers  from  the  Hospital 
Corps  of  the  United  States  Army  and  representatives  of  the 
moderate  worker ;  men  who  for  a  period  of  six  months  took 
each  week  day  a  vigorous  amount  of  systematic  exercise  in  the 
gymnasium,  in  addition  to  the  routine  work  connected  with 
their  daily  life  as  members  of  the  United  States  Hospital 
Corps.  These  men  were  of  different  nationalities,  ages,  and 
temperaments. 

3d.  A  group  of  eight  young  men,  students  in  the  Univer- 
sity, all  thoroughly  trained  athletes,  and  some  of  them  with 
exceptional  records  in  athletic  events. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION    .  19 

I.     EXPERIMENTS   WITH  PROFESSIONAL  MEN. 

Before  preceding  with  a  detailed  account  of  the  experimen- 
tal work,  it  may  be  well  again  to  emphasize  that  what  is  es- 
pecially desired  is  to  ascertain  how  far,  if  any,  the  intake  of 
proteid  food  can  be  diminished  without  detriment  to  the  body, 
i.  e.,  with  maintenance  of  nitrogen  and  body  equilibrium  and 
without  impairment  of  bodily  and  mental  vigor.  Further,  if 
a  lower  proteid  standard  than  that  generally  adopted  can  be 
established,  it  is  desirable  to  ascertain  whether  it  can  be  main- 
tained indefinitely,  or  for  a  long  period  of  time,  without  loss 
of  strength  and  vigor.  Obviously,  it  is  of  primary  importance 
that  we  should  know  quite  definitely  what  the  minimal  proteid 
requirement  of  the  healthy  man  per  kilo  of  body-weight  really 
is,  and  the  experimental  work  about  to  be  detailed  has  aimed 
especially  to  determine  whether  it  is  possible  to  materially 
lower  the  amount  of  daily  proteid  food,  without  detriment  to 
the  bodily  health  and  with  maintenance  of  physical  and  mental 
vigor. 

The  writer,  fully  impressed  with  his  responsibility  in  the 
conduct  of  an  experiment  of  this  kind,  began  with  himself  in 
November,  1902.  At  that  time  he  weighed  65  kilos,  was 
nearly  47  years  of  age,  and  accustomed  to  eating  daily  an 
amount  of  food  approximately  equal  to  the  so-called  dietary 
standards.  Recognizing  that  the  habits  of  a  lifetime  should 
not  be  too  suddenly  changed,  a  gradual  reduction  was  made  in 
the  amount  of  proteid  or  albuminous  food  taken  each  day. 
In  the  writer's  case,  this  resulted  in  the  course  of  a  month  or 
two  in  the  complete  abolition  of  breakfast,  except  for  a  small 
cup  of  coffee.  A  light  lunch  was  taken  at  1.30  p.  M.,  followed 
by  a  heavier  dinner  at  6.30  p.  M.  Occasionally,  however,  the 
heartier  meal  was  taken  at  noontime,  as  the  appetite  suggested. 
It  should  be  added  that  the  total  intake  of  food  was  gradually 
diminished,  as  well  as  the  proteid  constituents.  There  was 
no  change,  however,  to  a  vegetable  diet,  but  a  simple  introduc- 
tion of  physiological  economy.  Still,  there  was  and  is  now  a 
distinct  tendency  toward  the  exclusion  of  meat  in  some  meas- 


20       PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

ure,  the  appetite  not  calling  for  this  form  of  food  in  the  same 
degree  as  formerly.  At  first,  this  change  to  a  smaller  amount 
of  food  daily  was  attended  with  some  discomfort,  but  this  soon 
passed  away,  and  the  writer's  interest  in  the  subject  was  aug- 
mented by  the  discovery  that  he  was  unquestionably  in  im- 
proved physical  condition.  A  rheumatic  trouble  in  the  knee 
joint,  which  had  persisted  for  a  year  and  a  half  and  which  only 
partially  responded  to  treatment,  entirely  disappeared  (and  has 
never  recurred  since).  Minor  troubles,  such  as  "  sick  head- 
aches "  and  bilious  attacks,  no  longer  appeared  periodically  as 
before.  There  was  greater  appreciation  of  such  food  as  was 
eaten ;  a  keener  appetite  and  a  more  acute  taste  seemed  to  be 
developed,  with  a  more  thorough  liking  for  simple  foods.  By 
June,  1903,  the  body- weight  had  fallen  to  58  kilos. 

During  the  summer  the  same  simple  diet  was  persisted  in  - 
a  small  cup  of  coffee  for  breakfast,  a  fairly  substantial  dinner 
at  midday  and  a  light  supper  at  night.  Two  months  were 
spent  in  Maine  at  an  inland  fishing  resort,  and  during  a  part 
of  this  time  a  guide  was  dispensed  with  and  the  boat  rowed 
by  the  writer  frequently  six  to  ten  miles  in  a  forenoon,  some- 
times against  head  winds  (without  breakfast),  and  with  much 
greater  freedom  from  fatigue  and  muscular  soreness  than  in 
previous  years  on  a  fuller  dietary.  The  test  of  endurance  and 
fitness  for  physical  work  which  the  writer  thus  carried  out 
"  on  an  empty  stomach  "  tended  to  strengthen  the  opinion 
that  it  is  a  mistake  to  assume  the  necessity  for  a  hearty  meal 
because  heavy  work  is  about  to  be  done.  It  is  certainly  far 
more  rational  from  a  physiological  standpoint  to  leave  the 
hearty  meal  until  the  day's  work  is  accomplished.  We  seem- 
ingly forget  that  the  energy  of  muscular  contraction  comes 
not  from  the  food-stuffs  present  at  the  time  in  the  stomach 
and  intestinal  tract,  but  rather  from  the  absorbed  material 
stored  up  in  the  muscles  and  which  was  digested  arid  absorbed 
a  day  or  two  before.  Further,  it  is  to  be  remembered  that  the 
very  process  of  digestion  draws  to  the  gastro-intestinal  tract  a 
large  supply  of  blood,  and  that  a  large  amount  of  energy  is 
needed  for  the  proaesses  of  secretion,  digestion,  absorption,  and 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       21 

peristalsis,  which  are  of  necessity  incited  by  the  presence  of 
food  in  the  stomach  and  intestine,  thereby  actually  diminish- 
ing the  amount  of  energy  available  at  the  place  where  it  is 
most  needed.  Why,  then,  draw  upon  the  resources  of  the  body 
just  at  a  time,  or  slightly  prior  to  the  time,  when  the  work  we 
desire  to  perform,  either  muscular  or  mental,  calls  for  a  copious 
blood  supply  in  muscle  or  brain,  and  when  all  available  energy 
is  needed  for  the  task  that  is  to  be  accomplished  ? 

We  are  too  wont  to  compare  the  working  body  with  a  ma- 
chine, the  boiler,  engine,  etc.,  overlooking  the  fact  that  the 
animal  mechanism  differs  from  the  machine  in  at  least  one  im- 
portant respect.  When  we  desire  to  set  machinery  in  opera- 
tion we  must  get  up  steam,  and  so  a  fire  is  started  under  the 
boiler  and  steam  is  generated  in  proportion  as  fuel  is  burned. 
The  source  of  the  energy  made  use  of  in  moving  the-  machin- 
ery is  the  extraneous  combustible  material  introduced  into  the 
fire-b^x,  but  the  energy  of  muscular  contraction,  for  example, 
comes  not  from  the  oxidizable  food  material  in  the  stomach, 
but  from  the  material  of  the  muscle  itself.  In  other  words,  in 
the  animal  body  it  is  a  part  of  the  tissue  framework,  or  mate- 
rial that  is  closely  incorporated  with  the  framework,  that  is 
burned  up,  and  the  ability  to  endure  continued  muscular  strain 
depends  upon  the  nutritive  condition  of  the  muscles  involved, 
and  not  upon  the  amount  of  food  contained  in,  or  introduced 
injx),  the  stomach.  All  physiologists  will,  I  think,  acknowledge 
the  soundness  of  this  reasoning,  but  how  few  of  us  apply  the 
principle  in  practice.  It  is  perfectly  logical  to  begin  the  work 
of  the  day  with  a  comparatively  empty  stomach,  —  after  we 
have  once  freed  ourselves  from  the  habit  of  a  hearty  breakfast, 
—  and  in  the  writer's  experience  both  mental  and  physical 
work  have  become  the  easier  from  this  change  of  habit.  The 
muscle  and  the  brain  are  given  opportunity  to  repair  the  waste 
they  have  undergone,  by  the  taking  of  food  at  times  when  the 
digestive  processes  will  not  draw  upon  the  energy  that  in 
activity  is  needed  elsewhere. 

Further,  it  is  easy  to  understand  why  on  a  restricted  diet, 
especially  of  proteid  foods,  there  should  be  a  diminished  sense 


22       PHYSIOLOGICAL  ECONOMY   IN  NUTRITION 

of  fatigue  in  connection  with  vigorous  or  continued  muscular 
work,  and  why  at  the  same  time  there  should  be  an  increased 
power  of  endurance,  with  actual  increase  of  strength.  With 
a  diminished  intake  of  proteid  food  there  is  a  decreased  for- 
mation of  crystalline  nitrogenous  waste  products,  such  as 
uric  acid  and  the  purin  bases,  to  say  nothing  of  other  bodies 
less  fully  known,  which  circulating  through  the  system  are 
undoubtedly  responsible,  in  part  at  least,  for  what  we  term 
fatigue.  We  need  not  consider  here  whether  the  sense  of 
fatigue  is  due  to  an  action  of  these  substances  upon  the 
muscles  themselves,  upon  the  motor  nerves  or  their  end- 
plates,  or  upon  the  central  nervous  system ;  it  is  enough  for 
the  present  purpose  to  emphasize  the  probable  results  of  their 
presence  in  undue  amount.  Lastly,  we  may  emphasize  what 
is  pretty  clearly  evident  to-day,  viz.,  that  the  energy  of  mus- 
cular contraction  comes  preferably  from  the  oxidation,  not  of 
the  nitrogenous  or  proteid  constituents  of  the  muscles,  but 
of  the  non-nitrogenous  components  of  the  tissue ;  another 
reason  why  excess  of  proteid  food  may  be  advantageously 
avoided.  Moreover,  proteid  food  stimulates  body  metabolism 
in  general,  and  hence  undue  amounts  of  proteid  in  the  diet 
augment  unnecessarily  the  metabolism  or  combustion  of  the 
non-nitrogenous  material  of  the  muscle,  thereby  destroying 
what  would  otherwise  be  preserved  as  a  source  of  energy  in 
muscular  contraction,  when  the  muscles  are  called  upon  for 
the  performance  of  their  daily  functions. 

On  the  writer's  return  to  New  Haven  in  the  fall  of  1903, 
he  was  surprised  to  find  that  his  body-weight  was  practically 
the  same  as  early  in  July.  In  the  period  between  November, 
1902,  and  July,  1903,  the  body  had  lost  8  kilos  under  the 
gradual  change  of  diet,  but  from  July  to  October,  1903,  the 
weight  had  apparently  remained  stationary,  from  which  it 
might  fairly  be  assumed  that  the  body  had  finally  adjusted 
itself  to  the  new  conditions. 

What  now  was  the  condition  of  the  body  as  regards  nitro- 
gen metabolism  ?  To  answer  this  question  the  entire  twenty- 
four  hours'  urine  was  collected  practically  every  day,  from 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       23 

October  13,  1903,  to  June  28,  1904,  representing  a  period  of 
nearly  nine  months.  This  daily  output  through  the  kidneys 
was  analyzed  each  day  with  special  reference  to  the  total 
nitrogen,*  as  a  measure  of  the  amount  of  proteid  material 
metabolized.  Total  volume  of  the  urine,  specific  gravity,  uric 
acid,  phosphoric  acid,  indican,  and  other  points  were  also 
considered,  the  more  important  results  being  indicated  in  the 
following  tables. 


*  All  figures  for  nitrogen  throughout  the  book,  whether  referring  to  food, 
urine,  or  faeces,  were  obtained  by  exact  chemical  analysis,  using  the  Kjel- 
dahl-Gunning  method. 

Uric  acid  was  determined  by  the  method  of  Folin,  i.e.,  precipitation  of 
the  urine  with  ammonium  sulphate,  etc.,  and  titration  with  potassium  per- 
manganate. 

Phosphoric  acid  was  estimated  by  titration  with  a  standard  uranium 
solution,  using  potassium  ferrocyanide  as  an  indicator. 

At  times,  as  will  be  seen  from  the  tables,  nitrogen,  uric  acid,  etc.,  were  not 
determined  in  each  day's  urine.  In  such  cases,  an  aliquot  part  of  each  twenty- 
four  hours'  urine  was  taken  and  the  analyses  made  with  the  mixed  samples 
for  the  given  period,  the  figures  thus  obtained  showing  the  average  daily 
composition  for  that  period. 


24       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

CHITTENDEN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 
Oct.  13 

kilos 
57.5 

c.c. 

380 

1027 

grams 
5.46 

gram 
0.376 

grams 
1.10 

14 

.  .  . 

550 

1027 

6.51 

.  .  . 

15 

400 

1022 

6.40 

0.352 

1.02 

16 

500 

1027 

6.45 

.  .  . 

. 

17 

57.4 

477 

1030 

6.40 

• 

18 

.  .  . 

670 

1027 

7.20 

0.406 

1.10 

19 

•  ... 

435 

1027 

6.13 

. 

20 

.  . 

465 

1028 

6.83 

0.476 

0.92 

21 

450 

1029 

6.51 

.  .  . 

. 

22   x 

465 

1027 

6.14 

0.370 

0.96 

27 

445 

1023 

5.52 

0.385 

0.79 

28 

405 

1027 

5.08 

. 

. 

Nov.  1 

.  . 

390 

1029 

5.68 

0.372 

0.42 

2 

.  . 

530 

1027 

6.33 

. 

3 

.  . 

470 

1027 

5.92 

0.412 

0.75 

4 

. 

425 

1028 

5.88 

. 

. 

5 

. 

375 

1029 

4.93 

0.330 

0.79 

7 

. 

545 

1028 

6.57 

8 

57.4 

456 

1029 

5.82 

0.371 

0.65 

9 

.  .  . 

415 

1027 

5.43 

.  .  . 

. 

10 

615 

1025 

6.45 

0.430 

1.17 

11 

410 

1028 

4.80 

. 

12 

.  .  . 

580 

1026 

5.64 

0.371 

1.02 

13 

.  .  . 

584 

1027 

5.82 

. 

.  . 

14 

505 

1029 

6.36 

. 

.  .  . 

15 

405 

1028 

5.80 

0.384 

0.73 

16 

425 

1027 

5.43 

17 

.  .  . 

455 

1028 

5.27 

0.367 

0.76 

18 

.  .  . 

575 

1027 

6.62 

.  .  . 

.  .  . 

19 

.  .  • 

447 

1027 

5.34 

0.389 

0.77 

20 

480 

1029 

6.00 

.  .  . 

.  .  . 

21 

57.5 

400 

1029 

5.71 

. 

. 

22 

382 

1029 

5.52 

0.379 

0.97 

23 

57.7 

350 

1029 

5.33 

.  .  . 

24 

.  .  . 

422 

1029 

6.43 

0.400 

25 

.  . 

435 

1030 

5.79 

.  . 

.  . 

26 

57.6 

445 

1030 

6.09 

0.430 

1.01 

27 

.  .  . 

430 

1030 

6.17 

.  .  . 

29 

.  .  . 

454 

1027 

5.66 

0.420 

0.93 

30 

455 

1023 

5.56 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       25 
CHITTENDEN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

fjrams 

Dec.     1 

420 

1028 

5.31 

0.450 

0.92 

2 

465 

1027 

6.17 

.   .   . 

.    .    . 

3 

.   . 

430 

1027 

5.34 

0.350 

0.82 

4 

365 

1029 

4.77 

.  . 

5 

430 

1030 

5.83 

•  . 

. 

r6 

515 

1028 

5.90 

0.393 

1.08 

7 

400 

1028 

5.57 

8 

390 

1028 

4.99 

0.328 

1.02 

9 

405 

1030 

5.17 

. 

. 

10 

57.G 

370 

1026 

4.64 

0.308 

0.90 

11 

. 

327 

1030 

4.65 

0.325 

1.11 

12 

.  .  . 

390 

1027 

5.16 

0.346 

1.01 

13 

429 

1029 

5.66 

. 

. 

14 

.  .  . 

360 

1030 

4.84 

.  .  . 

15 

.  .  . 

295 

1029 

4.32 

0.291 

0.82 

16 

445 

1029 

6.27 

.  .  . 

. 

17 

390 

1032 

5.59 

0.358 

0.73 

18 

420 

1030 

5.62 

. 

19 

415 

1027 

5.03 

. 

20 

57.5 

390 

1030 

5.71 

0.402 

0.78 

21 

.  .  . 

360 

1023 

4.25 

. 

. 

22 

360 

1030 

5.13 

0.342 

0.79 

23 

400 

1031 

5.08 

. 

24 

435 

1030 

6.44 

25 

.  .  . 

450 

1029 

5.13 

0.329 

0.77 

26 

.  .  . 

465 

.  .  . 

5.55 

.  .  . 

. 

27 

.  .  . 

470 

•  . 

5.53 

. 

. 

28 

.  .  . 

535 

.  .  . 

8.18 

29 

535 

7.67 

30 

656 

9.68 

31 

57.6 

490 

1031 

7.G1 

0.455 

0.92 

1904 

Jan.     1 

415 

1030 

6.41 

. 

2 

490 

1031 

6.56 

. 

3 

460 

1030 

5.91 

0.319- 

0.79 

4 

58.1 

430 

1030 

5.72 

•  .  . 

. 

6 

. 

570 

1028 

6.36 

0.402 

. 

6 

.  .  . 

445 

1028 

5.68 

. 

. 

7 

.  .  . 

510 

1028 

6.91 

0.367 

0.99 

8 

.  .  . 

420 

1028 

5.37 

.  .  . 

26       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

CHITTENDEN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

gram 

Jan.     9 

.  •  . 

650 

1027 

7.29 

... 

10 

. 

635 

1024 

6.32 

0.414 

0.99 

11 

. 

410 

1028 

4.87 

. 

12 

. 

450 

1027 

6.48 

. 

13 

•  . 

410 

1027 

5.34 

0.435 

.   .   . 

14 

.  .  . 

532 

1028 

6.22 

0.502 

.   .   . 

15 

.  .  . 

530 

1028 

5.98 

.  .  . 

16 

. 

515 

1030 

6.18 

. 

17 

. 

537 

1030 

6.73 

0.429 

.   . 

18 

57.8 

395 

1029 

5.09 

. 

.   .   . 

19 

. 

450 

1030 

5.72 

0.427 

20 

.  . 

420 

1026 

4.76 

.  .  . 

21 

.  .  . 

410 

1029 

5.26 

0.401 

22 

•  .  • 

485 

1029 

5.41 

.  . 

.   .   . 

23 

.  .  . 

440 

1031 

5.07 

.  .  . 

.   .   . 

24 

. 

485 

1029 

5.61 

0.407 

25 

545 

1027 

6.18 

.   .   . 

26 

. 

485 

1028 

6.69 

0.440 

.  .   . 

27 

.  .  . 

435 

1028 

5.64 

. 

.   .   . 

28 

.  •  • 

490 

1029 

6.18 

0.423 

.   .   . 

29 

.  .  . 

450 

1029 

5.68 

.  .  . 

.   .   . 

30 

.  .  . 

475 

.  .  . 

5.59 

0.376 

31 

. 

490 

.  .  . 

6.61 

.  .  . 

Feb.     1 

.  .  . 

490 

1030 

6.47 

.  .  . 

.   .   . 

2 

57.5 

400 

1031 

6.12 

0.219 

.   .   . 

3 

.  .  . 

415 

1030 

5.85 

4 

545 

1027 

6.77 

0.327 

5 

. 

450 

1030 

5.64 

•  .  • 

.   .   . 

6 

.  . 

485 

1027 

6.01 

.  .  . 

.   .   . 

7 

... 

450 

1026 

5.62 

.  .  . 

.   .  . 

8 

67.4 

415 

1027 

5.88 

.  .  . 

.   .   . 

9 

.  .  . 

540 

1026 

6.67 

0.449 

.   .   . 

10 

.  .  . 

410 

1029 

5.61 

.  .  . 

11 

.  .  , 

600 

1025 

6.70 

.  .  . 

12 

.  .  . 

430 

1029 

5.57 

0.437 

.   .   . 

13 

415 

1028 

5.50 

.  .  . 

.   .   . 

14 

.  .  . 

480 

1028 

6.42 

0.497 

.   .   . 

15 

.  .  , 

395 

1030 

4.95 

.   .   . 

16 

.  .  . 

500 

1029 

5.97 

0.364 

.   .   . 

17 

450 

1030 

5.62 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       27 


CHITTENDEN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P805. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  18 

57.3 

430 

1030 

5.86 

0.279 

.  .  . 

19 

.  .  . 

450 

1029 

6.21 

.  .  . 

•  .  . 

20 

455 

1027 

5.46 

.  .  . 

.  .  . 

21 

.  .  . 

500 

1027 

6.16 

0.424 

.  .  . 

22 

.  .  . 

445 

1028 

5.15 

.  .  . 

.  .  . 

r             23 

.  .  . 

455 

1027 

5.63 

.   .  . 

24 

.  .  . 

420 

1028 

6.27 

.  .  . 

.  .  . 

25 

.  .  . 

560 

1027 

6.28 

0.403 

.  .  . 

26 

630 

1026 

6.27 

.  .  . 

.  .  . 

27 

.  .  . 

570 

1026 

6.87 

.  .  . 

.  .  . 

28 

.  .  . 

515 

1028 

6.27 

0.496 

.  .  . 

29 

.  .  . 

450 

1030 

5.43 

.  .  . 

.  .  . 

Mar.    1 

.  .  . 

450 

1027 

6.02 

.  .  . 

.  .  . 

2 

.  .  . 

445 

1029 

5.15 

.  .  . 

.   .  . 

3 

.  .  . 

590 

1028 

6.30 

.  .  . 

4 

.  .  . 

415 

1029 

5.40 

.  .  . 

5 

57.5 

425 

1027 

5.48 

.  .  . 

.  .  . 

6 

.  .  . 

548 

1025 

5.92 

0.370 

.  .  . 

7 

.  .  . 

400 

1029 

4.68 

.  .  . 

.   .   . 

8 

.  .  . 

530 

1028 

5.77 

.  .  . 

.  .  . 

9 

.  .  . 

560 

1028 

5.84 

.  .  . 

.  .  . 

10 

.  .  . 

560 

1028 

5.64 

.  .  . 

.  .  . 

11 

.  .  • 

495 

1028 

5.79 

.  .  . 

12 

t  .  . 

515 

1021 

6.80 

.  .  . 

.  .  . 

13 

.  .  . 

520 

1029 

6.43 

0.370 

.  .  . 

14 

.  .  . 

600 

1025 

6.12 

.  .  . 

.  .   . 

15 

.  .  . 

520 

1026 

5.87 

.  .  . 

.  .   . 

16 

67.5 

525 

1026 

6.13 

.  .  . 

.   .  . 

17 

.  .  . 

490 

1026 

4.97 

.  .  . 

.  .  . 

18 

.  .  . 

450 

1027 

5.08 

.  .  . 

.  .  . 

19 

• 

500 

1024 

5.85 

.  .  . 

.  .  . 

20 

. 

500 

1022 

6.91 

21 

57.4 

430 

1025 

5.52 

22 
23 
24 
25 

57.2 
57.3 

458 
400 
365 
420 

1033 
1029 
1029 
1029 

5.94 
5.61 
4.31 
5.39 

0.321 
daily 
J  average 

1.20 
daily 
average. 

26 

57.5 

435 

1027 

5.85 

.  .  . 

.  .  . 

27 

.  . 

595 

1026 

6.33 

.  .  . 

.  .  . 

28 

545 

1027 

6.00 

.  .  . 

£8       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


CHITTENDEN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilos 

c.c. 

grams 

gram 

gram 

Mar.  29 

.  .  . 

435 

1028 

4.86 

.  .  . 

30 

.  .  . 

575 

1026 

6.26 

. 

. 

31 

.  .  . 

495 

1026 

5.26 

. 

. 

Apr.  1 

570 

1026 

6.33 

.  .  . 

.  .  . 

2 

.  .  . 

440 

1030 

6.07 

.  .  . 

.  .  . 

3 

.  .  . 

487 

1026 

6.11 

0.375 

.  •  . 

4 

.  .  . 

410 

1028 

5.78 

. 

5 

390 

1028 

5.38 

.  .  . 

6 

56.8 

490 

1028 

5.56 

.  .  . 

7 

56.5 

530 

1027 

5.69 

.  .  . 

.  . 

8 

.  .  . 

440 

1029 

5.41 

.  .  . 

.  .  . 

9 

.  . 

465 

1019 

6.05 

. 

10 

56.8 

500 

1029 

6.00 

0.382 

11 

.... 

500 

1028 

6.18 

.  . 

12 

56.4 

475 

1029 

5.55 

0.366 

0.870 

Daily  aver,  for  ? 
six  months.  $ 

466 

1027 

5.82 

0.386 

0.899 

13 

545 

1029 

6.77 

.  .  . 

14 

.  .  . 

440 

1027 

5.89 

.  .  . 

15 

. 

500 

1028 

5.91 

.  , 

16 

.  .  . 

485 

1028 

5.49 

.  .  f 

.  .  . 

17 

.  .  . 

405 

1029 

6.99 

0.393 

18 

465 

1029 

6.11 

.  .  . 

.  .  . 

19 

.  .  . 

510 

1030 

7.68 

20 

430 

1031 

6.99 

.  .  . 

21 

56.6 

615 

1029 

8.67 

. 

22 

320 

1030 

5.03 

.  .  . 

. 

23 

57.1 

355 

1032 

5.72 

.  . 

... 

24 

.  . 

455 

1027 

5.97 

.  .  . 

*  .  .  . 

25 

.  .  . 

380 

1027 

4.93 

.  .  . 

26 

450 

1028 

4.97 

0.366 

27 

. 

600 

1025 

6.62 

0.553 

. 

28 

56.9 

385 

1029 

5.66 

0.507 

.  .  . 

29 

.  .  . 

415 

1029 

5.28 

0.488 

.  .  . 

30 

56.9 

462 

1029 

5.59 

0.413 

.  .  . 

May  1 

.  .  . 

486 

1027 

5.54 

0.409 

.  .  . 

2 

.  .  . 

405 

1028 

4.11 

0.320 

.  .  . 

3 

57.1 

505 

1027 

5.48 

.  .  . 

.  .  . 

4 

.  .  . 

456 

1026 

5.27 

.  .  . 

.  .  . 

5 

380 

1026 

4.88 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       29 
CHITTENDEN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

r,o. 

1904 

kilos 

c.c. 

grams 

gram 

gram 

May  6 

. 

530 

1027 

6.30 

.  .  . 

7 

.  . 

470 

1024 

5.44 

.  .  . 

.  .  . 

8 

57.6 

460 

1027 

5.07 

.  .  . 

.  . 

9 

460 

1026 

4.28 

.  .  . 

.  .  • 

10 

57.4 

493 

1028 

5.26 

.  .  . 

.  .  . 

11 

. 

415 

1029 

4.61 

.  .  . 

.  .  . 

12 

.  .  . 

530 

1029 

5.98 

.  .  . 

.  .  . 

13 

415 

1031 

4.72 

.  .  . 

.  .  . 

14 

57.2 

405 

1031 

4.98 

0.468 

.  .  . 

15 

500 

1029 

5.31 

.  .  . 

.  .  . 

•  16 

505 

1027 

6.03 

.  .  . 

17 

.  .  . 

650 

1020 

5.69 

.  .  . 

.  .  . 

18 

550 

1027 

5.81 

.  .  . 

.  .  . 

19 

. 

660 

1027 

6.05 

.  .  . 

.  .  . 

20 

615 

1027 

6.64 

.  .  . 

.  .  . 

21 

56.9 

380 

1032 

5.20 

0421 

.  .  . 

22 

.  .  . 

475 

1028 

5.73 

.  .  . 

23 

378 

1028 

4.60 

... 

24 

.  . 

383 

1029 

4.48 

.  .  . 

.  .  . 

25 

635 

1025 

6.14 

.  .  . 

.  .  . 

26 

56.9 

355 

1028 

4.37 

.  .  . 

.  .  . 

27 

.  .  . 

435 

1026 

4.93 

.  .  . 

.  .  . 

28 

57.5 

555 

1028 

5.99 

0.397 

.  .  . 

29 

57.7 

665 

1027 

6.27 

.  .  . 

.  .  . 

30 

.  .  . 

700 

1020 

6.60 

.  .  . 

.  .  . 

31 

500 

1025 

5.13 

.  .  . 

June  1 

630 

1023 

6.41 

.  .  . 

2 

• 

510 

1020 

4.16 

.  .  . 

.  .  . 

3 

. 

630 

1023 

5.25 

.  .  . 

.  .  . 

4 

57.6 

390 

1029 

5.25 

.  .  . 

.  .  . 

5 

.  .  . 

400 

1025 

4.87 

.  .  . 

.  .  . 

6 

.  .  . 

430 

1027 

6.16 

.  .  . 

.  .  . 

7 

480 

1028 

6.15 

.  .  . 

.  .  . 

8 

. 

410 

1027 

4.95 

.  .  . 

9 

. 

420 

1026 

4.61 

.  .  . 

.  .  . 

10 

395 

1026 

4.27 

.  .  . 

11 

57.5 

510 

1030 

5.91 

.  .  . 

.  .  . 

12 

630 

1027 

5.95 

.  .  . 

13 

57.6 

485 

1027 

5.35 

.  .  . 

14 

470 

1030 

5.16 

.  .  . 

•  •  • 

30       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


CHITTENDEN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

June  15 

560 

1024 

4.91 

.   .   . 

16 

57.6 

390 

1029 

5.26 

.   . 

17 

408 

1027 

5.17 

.   .   . 

.   . 

18 

57.9 

412 

1030 

5.07 

19 

458 

1025 

5.44 

20 

58.0 

380 

1026 

4.49 

21 

480 

1023 

5.04 

.   .   . 

.   .   . 

22 

57.8 

680 

1025 

6.16 

.   .   . 

23 

57.9 

535 

1025 

5.26 

1 

24 

57.6 

570 

1024 

5.30 

25 

410 

1027 

4.43 

Y  0.397 

i.8s 

26 

57.4 

400 

1027 

4.66 

daily 

daily 

27 

Daily  av.  from  ) 
Oct.  13,  1903  J 

57.4 

405 

1027 

4.98 

J  average. 

average. 

468 

1027 

5.69 

0.392 

0.904 

Daily  av.  from  ^ 
April    13  to  > 

.  .  . 

.  .  . 

540 

June  27 

June  28 

57.5 

595 

1026 

6.75 

Scrutiny  of  the  tables  shows  that  during  this  period  of  nine 
months  the  body- weight  was  practically  constant.  The  daily 
volume  of  urine  was  exceptionally  small  and  fairly  regular  in 
amount,  the  average  daily  output  for  the  nine  months  being 
468  c.c.  It  is  a  noticeable  fact  that  with  a  diminished  intake 
of  proteid  food  there  is  far  less  thirst,  and  consequently  a 
greatly  decreased  demand  for  water  or  other  fluids.  Further, 
in  view  of  the  small  nitrogenous  waste  there  is  no  need  on 
the  7)art  of  the  body  for  any  large  amount  of  fluid  to  flush  out 
the  kidneys.  The  writer  has  not  had  a  turbid  urine  during 
the  nine  months'  period.  With  heavier  eating  of  nitrogenous 
foods,  an  abundant  water  supply  is  a  necessity  to  prevent  the 
kidneys  from  becoming  clogged,  thereby  explaining  the  fre- 
quont  beneficial  results  of  the  copious  libations  of  mineral 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       31 

waters,  spring  waters,  etc.,  frequently  called  for  after,  or  with, 
heavy  eating.  Obviously,  a  small  volume  of  urine  each  day 
means  so  much  less  wear  and  tear  of  the  delicate  mechanism 
of  the  kidneys.  Somewhat  noticeable,  in  a  general  way,  is 
the  apparent  relationship  between  the  volume  of  the  urine 
and  the  nitrogen  output,  in  harmony  with  the  well-known 
diuretic  action  of  urea.  The  specific  gravity  of  the  urine 
shows  variation  only  within  narrow  limits,  the  daily  average 
for  the  nine  months  being  1027. 

Uric  acid  is  noticeably  small  in  quantity,  the  average  daily 
output  for  the  nine  months'  period,  based  upon  the  determina- 
tions made,  being  only  0.392  gram. 

Chief  interest,  however,  centres  around  the  figures  for  total 
nitrogen,  since  these  figures  give  for  each  day  the  extent  of 
the  proteid  metabolism ;  i.  e.,  the  amount  of  proteid  material 
broken  down  in  the  body  each  day  in  connection  with  the  wear 
and  tear  of  the  bodily  machinery.  To  fully  grasp  the  sig- 
nificance of  these  data,  it  should  be  remembered  that  the 
prevalent  dietary  standards  are  based  upon  the  assumption 
that  the  average  adult  must  metabolize  each  day  at  least  16 
grams  of  nitrogen.  Indeed,  that  is  what  actual  analysis  of 
the  urine  indicates  in  most  cases.  If  no\v  we  look  carefully 
through  the  figures  shown  in  the  above  tables,  covering  a 
period  from  October  13,  1903,  to  June  28,  1904,  it  is  seen 
that  the  daily  nitrogen  excretion  is  far  different  from  16 
grams.  Indeed,  the  figures  for  nitrogen  are  exceedingly  low, 
and,  moreover,  they  vary  little  from  day  to  day.  The  average 
daily  output  of  nitrogen  through  the  urine  for  the  entire 
period  of  nearly  nine  months  is  only  5.699  grams. 

For  the  first  six  months  the  average  daily  excretion 
amounted  to  5.82  grams  of  nitrogen,  while  from  April  1 2 
to  June  28  the  average  daily  excretion  of  nitrogen  was  5.40 
grams,  thus  showing  a  slight  tendency  downward.  On  the 
whole,  however,  there  is  shown  a  somewhat  remarkable  uni- 
formity in  the  daily  excretion.  Thus,  the  average  daily  excre- 
tion for  the  month  of  November  was  5.79  grams  of  nitrogen, 
for  the  month  of  March  5.6')  grains,  thus  showing  very  little 


32       PHYSIOLOGICAL   ECONOMY    IN   NUTRITION 

difference  in  the  output  of  nitrogen  through  the  kidneys  in 
these  two  periods,  three  months  apart.  In  other  words,  the 
extent  of  proteid  katabolism  was  essentially  the  same  through- 
out the  entire  nine  months,  implying  that  the  amount  of  pro- 
teid food  eaten  must  have  been  fairly  constant,  and  that  the 
body  had  adapted  itself  to  this  new  level  of  nutrition  from 
which  there  was  no  tendency  to  deviate.  There  was  no 
weighing  out  of  food  and  no  attempt  to  follow  any  specified 
diet.  The  greatest  possible  variety  of  simple  foods  was 
indulged  in,  and  the  dictates  of  the  appetite  were  followed 
with  the  single  precaution  that  excess  was  avoided.  In  other 
words,  it  was  temperance  in  diet,  and  not  prohibition.  Yet 
it  is  equally  true,  in  the  writer's  case  at  least,  that  the  appe- 
tite itself  unconsciously  served  as  a  regulator,  since  there 
was,  as  a  rule,  no  necessity  to  hold  the  appetite  in  check  to 
avoid  excess.  Doubtless,  the  writer's  knowledge  of  the  gen- 
eral composition  of  food-stuffs  has  had  some  influence  in  the 
choice  of  foods,  and  thereby  aided  in  bringing  about  this 
somewhat  remarkable  uniformity  in  the  daily  output  of  nitro- 
gen for  such  a  long  period  of  time  on  an  unrestricted  diet. 

What  now  do  the  nitrogen  figures  show  regarding  the 
amount  of  proteid  material  metabolized  each  day?  It  will 
be  remembered  that  the  Voit  standard  calls  for  118  grams  of 
proteid  or  albuminous  food  daily,  of  which  105  grams  should 
be  absorbable,  in  order  to  maintain  the  body  in  a  condition 
of  nitrogen  equilibrium,  and  in  a  state  of  physical  vigor  and 
general  tone.  This  would  mean  a  daily  excretion  through 
the  urine  of  at  least  16  grams  of  nitrogen.  The  daily  output 
of  nitrogen  in  the  case  under  discussion,  however,  was  5.699 
grams  for  a  period  of  nearly  nine  months.  This  amount  of 
nitrogen  excreted  through  the'  urine  means  only  35.6  grams 
of  proteid  metabolized,  or  about  one-third  the  amount  called 
for  by  the  Voit  standard,  or  the  standards  generally  adopted 
as  expressing  man's  daily  requirement  of  proteid  food.  But 
was  the  body  in  nitrogenous  equilibrium  on  this  small  amount 
of  proteid  food  ?  Naturally,  this  question  might  be  answered 
in.  the  affirmative,  on  the  basis  of  the  constancy  in  body- 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       33 

weight  for  the  period  from  October  to  June,  but  more  de- 
cisive proof  is  needed.  The  question  was  therefore  settled 
by  a  careful  comparison  of  the  income  and  output,  in  which 
all  the  food  eaten  was  carefully  weighed  and  analyzed,  while 
the  nitrogen  of  the  urine  and  faeces  was  determined  with 
equal  accuracy.  The  first  experiment  of  this  character  to 
be  quoted  is  for  the  week  commencing  March  20,  a  period 
of  six  days. 

Following  are  the  diets  made  use  of  each  day,  the  weights 
of  the  various  food-stuffs  being  given  in  grams.  Likewise  is 
shown  the  nitrogen  content  of  the  several  food-stuffs  for  each 
day,  and  also  a  comparison  of  the  nitrogen  intake  with  the 
output  of  nitrogen  through  the  urine: 


34       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


CHITTENDEN. 

Sunday,  March  80, 1904. 

Breakfast,  7.45  A.M.  —  One  cup  coffee,  i.e.,  coffee  137.5  grams,  cream  30.5 
grams,  sugar  9  grams. 

Dinner,  1.30  P.M.  —  Stewed  chicken  50  grams,  mashed  potato  131  grams,  bis- 
cuit 49  grams,  butter  13  grams,  chocolate  pudding  106  grams,  one  small 
cup  coffee,  i.  e.,  coffee  64  grams,  sugar  12  grams,  cheese  crackers  29 
grams. 

Supper,  6.30  p.  M.  —  Lettuce  sandwiches  56  grams,  biscuit  35  grams,  butter 
6  grams,  one  cup  tea,  i.e.,  tea  170  grams,  sugar  7  grams,  sponge  cake 
47  grams,  sliced  oranges  82  grams. 


Food.  Grams. 

Coffee  ...    64  -f  137.5    =  201.5 

Cream 30.5 

Sugar   .     .     .    12  +  9  +  7    =      28.0 

Chicken 50.0 

Mashed  potato 131.0 

Biscuit ....    35  +  49    =      84.0 

Butter 13  +  6    =      19.0 

Chocolate  pudding     ....  106.0 

Cheese  crackers 29.0 

Lettuce  sandwich 56.0 

Tea 170.0 

Sponge  cake 47.0 

Sliced  orange 82.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen.* 

X        0.042      = 

Total  Nitrogen. 
0.085  gram. 

X 

0.41        = 

0.125 

X 

0.00        = 

0.000 

X 

4.70        = 

2.350 

X 

0.30        = 

0.393 

X 

1.49        = 

1.251 

X 

0.10        = 

0.019 

X 

0.86        = 

0.911 

X 

2.54        = 

0:737 

X 

0.92        = 

0.515 

X 

0.048      = 

0.082 

X 

0.98 

0.461 

X 

0.073      = 

0.060 

6.989  grams. 

5.910 

Fuel  value  of  the  food    .    .     .     1708  calories. 


*  All  foodstuffs  were  analyzed  from  large  samples,  to  diminish  as  much  as 
possible  the  errors  of  analysis.  Nitrogen  was  determined  by  the  Kjeldahl- 
(running  method,  the  figures  given  being  the  average  of  closely  agreeing 
duplicate  analyses. 

While  nitrogen  was  thus  determined  in  every  sample  of  food  by  direct 
chemical  analysis,  the  fuel  value  of  the  food  was  calculated  mainly  by  use 
of  the  data  furnished  by  the  Bulletin  issued  from  the  U.  S.  Department  of 
Agriculture,  Office  of  Experiment  Stations.  No.  28 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       35 


CHITTENDEN. 


Monday,  March  21,  1904. 

Breakfast,  7.45  A.M.  —  Coffee  119  grams,  cream  30  grams,  sugar  9  grams. 
Lunch,  1.30  P.M. — One  shredded  wheat  biscuit  31  grams,  cream  116  grams, 

wheat  gems  33  grams,  butter  7  grams,  tea  185  grams,  sugar  10  grams, 

cream  cake  53  grams. 
Dinner,  6.30  P.M.  —  Pea  soup  114  grams,  lamb  chop  24  grams,  boiled   sweet 

potato  47  grams,  wheat  gems  76  grams,  butter  13  grams,  cream  cake  52 

grams,  coffee  61  grams,  sugar  10  grams,  cheese  crackers  16  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Coffee     .     .     . 

.     119  +  61    = 

180 

X 

0.042      - 

0.076  gram. 

Cream    .     .    . 

.     30  +  116    = 

146 

X 

0.41 

0.600 

Sugar     .     .     . 

9  +  10  +  10    = 

29 

X 

0.00        = 

0.000 

Shredded  wheat 

biscuit     .     .     . 

31 

X 

1.62        = 

0.502 

Tea     .    . 

185 

x 

0.048      = 

0.089 

Wheat  gems     . 

.     33  +  76    = 

109 

X 

1.46        = 

1.591 

Butter      .    .    . 

.      7  +  13    = 

20 

X 

0.10        = 

0.020 

Cream  cake 

.     53  +  52    = 

105 

X 

0.97 

1.018 

Pea  soup 

114 

^s 

1.00        — 

1.140 

Lamb  chop 

24 

x 

4.54        = 

1.090 

Sweet  potato 

47 

x 

0.18        = 

0.085 

Cheese  crackers 

16 

x 

2.54        = 

0.410 

Total  nitrogen  in 

food 

6.621  grams. 

Total  nitrogen  in 

urine 

6.520 

Fuel  value  of  the  food       ,    .    ,     1713  calories. 


36       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


CHITTENDEN. 


Tuesday,  March  m,  1904. 

Breakfast,  7.45  A.M.  —  Coffee  97  grams,  cream  26  grams,  sugar  9  grams. 

Lunch,  1.30  P.M.  —  Baked  potato  83  grams,  fried  sausage  36  grams,  soda  bis- 
cuit 39  grams,  butter  12  grams,  tea  137  grams,  sugar  10  grams,  cream 
meringue  59  grams. 

Dinner,  6.30  P.  M.  —  Chicken  broth  146  grams,  bread  52  grams,  butter  15  grams, 
creamed  potato  76  grams,  custard  76  grams,  coffee  50  grams,  sugar  11 
grams,  cheese  crackers  10  grams. 


Food. 


Grams. 


Coffee      .     ...    97  +  50    =    147 

Cream 26 

Sugar       .     .       9  +  10  +  11     =      30 

Baked  potato 83 

Fried  sausage 36 

Soda  biscuit 39 

Butter     ....     12  +  15    =      27 

Tea 137 

Cream  meringue       59 

Chicken  broth 146 

Bread 52 

Creamed  potato 76 

Custard 76 

Cheese  crackers 10 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0042      = 

0.060  gram. 

X 

0.42        = 

0.109 

X 

0.00        = 

0.000 

X 

0.40        = 

0.332 

X 

3.06        = 

1.101 

X 

1.66        = 

0.647 

X 

0.10        = 

0.027 

X 

0.048      = 

0.066 

X 

0.92        = 

0.543 

X 

0.78        = 

1.138 

X 

1.66        = 

0.863 

X 

0.42        = 

0.319 

X 

0.82 

0.623 

X 

2.54        - 

0.254 

6.082  grams 

5.940 

Fuel  value  of  the  food 


1398  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       37 


CHITTENDEN. 


Wednesday,  March  23, 1904. 

Breakfast,  7.45  A.  M.  —  Coffee  103  grams,  cream  30  grams,  sugar  10  grams. 
Lunch,  1.30  P.M.  —  Creamed  codfish  64  grams,  potato  balls  54  grams,  biscuit  44 

grams,  butter  22  grams,  tea  120  grams,  sugar  10  grams,  wheat  griddle 

cakes  133  grams,  maple  syrup  108  grams. 
Dinner,  6.30  p.  M.  —  Creamed  potato  85  grams,  biscuit  53  grams,  butter  15 

grams,  apple-celery-lettuce  salad  50  grams,  apple  pie  127  grams,  coffee 

67  grams,  sugar  8  grams,  cheese  crackers  17  grams. 


Food. 
Coffee     .    .    .     .103  +  67    = 
Sugar       .     .10+    10+    8    = 
Cream                                  ... 

Grams. 
170 
28 
30 
54 
64 
97 
37 
120 
133 
108 
85 
17 
50 
127 
in  food 
in  urine 

Per  cent  Nitrogen.    1 
X        0.042      = 

x      o.oo      = 

X        0.43 

X        0.68        = 
X        1.26 
X        1.66        = 
X        0.10        = 
X        0.048      = 
X        1.32 
X        0.019      = 
X        0.53        = 
X        2.54 
X        0.20        = 
X        0.75        = 

'otal  Nitrogen. 
0.071  gram. 
0.000 
0.129 
0.367 
0.806 
1.610 
0.037 
0.058 
1.760 
0.021 
0.450 
0.431 
0.100 
0.953 

Potato  balls           .... 

Creamed  codfish            .... 

Biscuit     .     .     .     .     44  +  53    = 
Butter      ....     22  +  15    = 
Tea 

Wheat  griddle  cakes     .... 
Maple  syrup         ...          .     . 

Creamed  potato    . 

Cheese  crackers   .     .                   . 

Apple-celery  salad    

Apple  pie     

Total  nitrogen 
Total  nitrogen 

6.793  grams. 
5.610 

Fuel  value  of  the  food 


1984  calories. 


38       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


CHITTENDEN. 


Thursday,  March  ££,  1904. 

Breakfast,  7.45  A.  M. —  Coffee  100  grains,  cream  25  grams,  sugar  8  grams. 
Lunch,  1.30  P.M.  —  Shredded  wheat  biscuit  29  grams,  cream  118  grams,  wheat 

gems  60  grams,  butter  8  grams,  tea  100  grams,  sugar  7  grams,  apple  pie 

102  grams. 
Dinner,  6.30  p.  M.  —  Milk-celery  soup  140  grams,  bread  15  grams,  butter  1  gram, 

lettuce  sandwiches  62  grams,  tea  100  grams,  sugar  10  grams,  lemon  pie 

109  grams. 


Food.  Grains. 

Coffee 100 

Cream  .  .  .  .25+118  =  143 
Sugar  .  .  .  8  +  7  -f  10  =  25 
Shredded  wheat  biscuit  ...  29 

Wheat  gems 60 

Butter  .  .  .  .  8  +  1  =  9 
Tea  ....  100  +  100  =  200 

Apple  pie 102 

Milk-celery  soup 140 

Bread 15 

Lettuce  sandwich 62 

Lemon  pie 109 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen.     Total  Nitrogen. 

X 

0.042      = 

0.042  gram. 

X 

0.43        = 

0.615 

X 

0.00        = 

0.000 

X 

1.76 

0.510 

X 

1.17        = 

0.702 

X 

0.10        = 

0.009 

X 

0.048      = 

0.096 

X 

0.75        = 

0.765 

X 

0.42 

0.588 

X 

1.36        = 

0.204 

X 

1.02        = 

0.632 

X 

0.82        = 

0.894 

5  057  grams 

4.310 

Fuel  value  of  the  food 


1594  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       39 


CHITTENDEN. 


Friday,  March  %5,  1904. 

Breakfast,  ,7.45  A.M.  —  Coffee  100  grams,  cream  25  grams,  sugar  9  grams. 
Lunch,  1.30  P.  M.  —  Halibut  with  egg  sauce  108  grams,  mashed  potato  89  grams, 

biscuit  48  grams,  butter  10  grams,  chocolate-cream  cake  90  grams,  tea 

100  grams,  sugar  9  grams. 
Dinner,  6.30  P.M.  — Milk-celery  soup  121  grams,  lettuce  sandwiches  61  grams, 

creamed   potato   65   grams,  lettuce-apple-celery  salad   74  grams,  coffee 

70  grams,  sugar  10  grams. 


Food. 
Coffee      .    ...  100  +  70    « 

Cream  

Grams. 
170 
25 
28 
108 
89 
48 
10 
100 
90 
121 
61 
74 
65 
in  food 
in  urine 

Per  cent  Nitrogen.     T 
X        0.042      = 
X        0.40 
X        0.00        = 
X        3.02 
X        0.26        = 
X         1.52 
X         0.10 
X        0.048      = 
X        0.99        - 
X        0.52 
X         0.98        = 
X         0.21 
X         0.37 

otal  Nitrogen. 
0.071  gram. 
0.100 
0.000 
3.262 
0.231 
0.730 
0.010 
0.048 
0.891 
0.629 
0.598 
0.155 
0.241 
6.966  grams. 
5.390 

Sugar  .  .  .  .  9  +  9+10  = 
Halibut,  etc  
Mashed  potato  .  . 

Biscuit  

Butter  

Tea  
Chocolate-cream  cake  .  .  .  . 
Celery-milk  soup  . 

Lettuce  sandwich      
Lettuce-apple  salad  
Creamed  potato   
Total  nitrogen 
Total  nitrogen 

Fuel  value  of  the  food 


1285  calories. 


40       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


NITROGEN  BALANCE.  —  Chittenden. 


Nitrogen 
Taken  in. 

Output. 
Nitrogen  iu  Urine.        Weight  of  Fasces  *  (dry). 

March  20 

6.989  grams. 

5.91  grams. 

3.6  grams. 

21 

6.621 

5.52 

0.0 

22 

6.082 

5.94 

12.0 

23 

6.793 

5.61 

18.5 

24 

5.057 

4.31 

23.0 

25 

6.966 

5.39 

16.9 

74.0  grams  contain 

6.42%  N. 

38.508 

32.68         + 

4.75  grams  nitrogen. 

38.508  grams  nitrogen.      37.43  grams  nitrogen. 

Nitrogen  balance  for  six  days        =  1.078  grams. 

Nitrogen  balance  per  day  =        +0.179  gram. 


Average  Intake. 

Calories  per  day 1613. 

Nitrogen  per  day 0.40  grams. 


*  The  faeces  of  this  period  were  separated  by  lampblack.  They  were  dried 
on  a  water-bath  after  admixture  with  alcohol  and  a  little  sulphuric  acid,  nitro- 
gen being  determined  by  the  Kjeldahl-Gunning  method  on  samples  of  the  dry 
mixture  from  the  six-day  period. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       41 

Examination  of  the  results  shown  in  the  foregoing  balance 
makes  it  quite  clear  that  the  body  was  essentially  in  nitrogen- 
ous equilibrium.  Indeed,  there  was  a  slight  plus  balance, 
showing  that  even  with  the  small  intake  of  proteid  food  the 
body  was  storing  up  nitrogen  at  the  rate  of  0.16  gram  per 
day.  The  average  daily  intake  of  nitrogen  for  the  six  days' 
period  was  6.40  grams,  equal  to  40.0  grams  of  proteid  or 
albuminous  food.  The  average  daily  output  of  nitrogen 
through  the  urine  and  faeces  was  6.24  grams.  The  average 
daily  output  of  nitrogen  through  the  urine  for  the  six  days' 
period  was  5.44  grams,  corresponding  to  the  metabolism  of  34 
grams  of  proteid  material.  When  these  figures  are  contrasted 
with  the  usually  accepted  standards  of  proteid  requirement  for 
the  healthy  man,  they  are  certainly  somewhat  impressive, 
especially  when  it  is  remembered  that  the  body  at  that  date 
had  been  in  essentially  this  same  condition  for  at  least  six 
months,  and  probably  for  an  entire  year.  The  Voit  standard  of 
118  grams  of  proteid,  with  an  equivalent  of  at  least  18  grams 
of  nitrogen  and  calling  for  the  metabolism  of  105  grams  of 
proteid,  or  16.5  grams  of  nitrogen  per  day,  makes  clear  how 
great  a  physiological  economy  had  been  accomplished.  In 
other  words,  the  consumption  of  proteid  food  was  reduced  to 
at  least  one-third  the  daily  amount  generally  considered  as 
representing  the  average  requirement  of  the  healthy  man,  and 
this  with  maintenance  of  body-weight  at  practically  a  constant 
point  for  the  preceding  ten  months,  and,  so  far  as  the  writer 
can  observe,  with  no  loss  of  vigor,  capacity  for  mental  and 
physical  work,  or  endurance.  Indeed,  the  writer  is  disposed 
to  maintain  that  he  has  done  more  work  and  led  a  more  active 
life  in  every  way  during  the  period  of  this  experiment,  and 
with  greater  comfort  and  less  fatigue  than  usual.  His  health 
has  certainly  been  of  the  best  during  this  period. 

In  this  connection  it  may  be  well  to  call  attention  to  the 
completeness  of  the  utilization  of  the  daily  food  in  this  six 
days.'  experiment,  as  shown  by  the  small  amount  of  refuse  dis- 
charged per  rectum,  indicating  as  it  does  the  high  efficiency  of 
the  digestive  processes  and  of  the  processes  of  absorption. 


42       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

The  refuse  matter  for  the  entire  period  of  six  days  amounted 
when  dry  to  only  74  grams,  and  when  it  is  remembered  how 
large  a  proportion  of  this  refuse  must  of  necessity  be  com- 
posed of  the  cast-off  secretions  from  the  body,  it  will  be  seen 
how  thorough  must  have  been  the  utilization  of  the  food  by 
the  system.  The  loss  of  nitrogen  to  the  body  per  day 
through  the  faeces  amounted  to  only  0.79  gram,  and  this  on 
a  mixed  diet  containing  considerable  matter  not  especially 
concentrated,  and  on  some  days  with  noticeable  amounts  of 
food,  such  as  salads,  not  particularly  digestible. 

Finally,  emphasis  should  be  laid  upon  the  fact  that  this 
economy  of  proteid  food,  this  establishment  of  nitrogen  equi- 
librium on  a  low  proteid  intake,  was  accomplished  without 
increase  in  the  daily  intake  of  non-nitrogenous  foods.  In 
fact,  the  amount  of  fats  and  carbohydrates  was  likewise 
greatly  reduced,  far  below  the  minimal  standard  of  3000  cal- 
ories as  representing  the  potential  energy  or  fuel  value  of  the 
daily  diet.  Indeed,  during  the  balance  period  of  six  days  just 
described  the  average  fuel  value  of  the  food  per  day  was  only 
a  little  over  1600  calories. 

As  the  experiment  continued  and  the  record  for  the  months 
of  April  and  May  was  obtained,  it  became  evident  from  the 
nitrogen  results  that  the  rate  of  proteid  katabolisrn  was  being 
still  more  reduced.  A  second  balance  experiment  was  there- 
fore tried  with  a  view  to  seeing  if  the  body  was  still  in  nitro- 
gen equilibrium,  and  also  to  ascertain  whether  the  fuel  value 
of  the  food  still  showed  the  same  low  calorific  power.  For 
a  period  of  five  days,  June  23  to  27,  the  intake  of  food  and 
the  entire  output  were  carefully  compared,  with  the  results 
shown  in  the  accompanying  tables. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       43 


CHITTENDEN. 


Thursday,  June  23,  1904. 

Breakfast.  —  Coffee  123  grams,  cream  50  grams,  sugar  11  grams. 

Lunch.  —  Omelette  50  grams.  French  fried  potatoes  70  grams,  bacon  10  grams, 

wheat  gems  43  grams,  butter  9  grains,  strawberries  125  grams,  sugar  20 

grams,  cream  cake  59  grams. 
Dinner.  —  Beefsteak  34  grams,  peas  60  grams,  creamed  potato  97  grams,  bread 

26  grams,  butter  17  grams,  lettuce-orange  salad  153  grams,  crackers  43 

grams,  cream  cheese  15  grams,  coffee  53  grams,  sugar  12  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Coffee      .    .     .    .123  +  53    = 

176 

X 

0.045      = 

0.079  gram. 

Cream      

50 

X 

0.35        = 

0.175 

Sugar      .     .     11+20+12    = 

43 

X 

0.00 

0.000 

Omelette      

50 

X 

1.32 

0660 

French  fried  potatoes    .     .     .     . 

70 

X 

0.37        = 

0.259 

Bacon       

10 

X 

3.43        = 

0.343 

Wheat  gems     

43 

X 

1.49        = 

0.641 

Butter      ....      9  +  17    = 

26 

X 

0.13        = 

0.034 

Strawberries     

125 

X 

0.11 

0.138 

Cream  cake      

59 

X 

0.98 

0.578 

Beefsteak     

34 

X 

4.14        = 

1.408 

Peas    

60 

X 

0.97        = 

0.582 

Creamed  potato    

97 

X 

0.34        = 

0.330 

Bread  

26 

X 

1.23        = 

0.320 

Lettuce-orange  salad     .     .     .    . 

153 

X 

0.15        = 

0.230 

Crackers      

43 

X 

1.40 

0.602 

Cream  cheese  

15 

X 

1.62        = 

0.243 

Total  nitrogen 

in  food 

6.622  grains 

Total  nitrogen 

in  urine 

. 



5.260 

Fuel  value  of  the  food    .    .    ,         1863  calories. 


44       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


CHITTENDEN. 


Friday,  June  24, 

Breakfast.  —  Coffee  96  grams,  sugar  8  grams,  milk  32  grams. 

Lunch. — Creamed  codfish  89  grams,  baked  potato  95  grams,  butter  10  grams, 

hominy  gems  58  grams,  strawberries  86  grams,  sugar  26  grams,  ginger 

snaps  47  grams. 
Dinner.  —  Cold  tongue  14  grams,  fried  potato  48  grams,  peas  60  grams,  wheat 

gems  30  grams,  butter  11  grams,  lettuce-orange  salad  with  mayonnaise 

dressing  155  grams,  crackers  22  grams,  cream  cheese  14  grams,  ginger 

snaps  22  grams,  coffee  58  grams,  sugar  10  grams. 


Food. 


Grams.        Per  cent  Nitrogen.         Total  Nitrogen. 


Coffee  .  ...  96  +  58  = 
Sugar  ...  8  +  26  +  10  = 
Milk  

154 
44 
32 

X 
X 

x 

0.045      = 
0.00        = 
0.51        — 

0.069  gram. 
0.000 
0.163 

Creamed  codfish  
Baked  potato  
Butter  .  .  .  .  10  +  11  = 
Hominy  gems  .  .  *.  '  .  .  .  . 
Strawberries 

89 
95 
21 

58 
86 

X 
X 
X 
X 

x 

1.78 
0.29        = 
0.13        = 

1.20        = 

on      — 

1.584 
0.276 
0.027 
0.696 
0095 

Ginger  snaps  .  .  47  +  22  = 
Cold  tongue  
Fried  potato  

69 
14 

48 

X 
X 

x 

1.15        = 
4.87 
037        - 

0.794 
0.682 
0.178 

Peas  

60 

x 

0.94        — 

0.564 

\Vheat  gems 

'  30 

x 

145        — 

0435 

Lettuce-orange  salad,  etc.  .  . 
Crackers 

155 

22 

X 

x 

0.15        = 
1.40        — 

0.233 
0308 

Cream  cheese  

14 

X 

1.62        = 

0.227 

Total  nitrogen 
Total  nitroeren 

in  food  . 
in  urine 



6.331  grams. 
5.300 

Fuel  value  of  the  food    .     .  1506  calories. 


PHYSIOLOGICAL   ECONOMY    IN    NUTRITION       45 


CHITTENDEN. 


Saturday,  June  25,  1904. 

Breakfast.  —  Coffee  101  grams,  milk  36  grams,  sugar  13  grams. 

Lunch.  —  Omelette  50  grams,  bacon  9  grams,  French  fried  potato  23  grams, 

biscuit  29  grams,  butter  8  grams,  cream  cheese  17  grams,  iced  tea  150 

grams,  sugar  15  grams,  ginger  snaps  42  grams. 

Dinner.  —  Wheat  popovers  57  grams,  butter  10  grains,  lettuce-orange  salad  with 
*     mayonnaise  dressing  147   grams,  cream  cheese  21  grams,  crackers  22 

grams,  cottage  pudding  82  grams,  coffee  48  grams,  sugar  11  grams. 


Food. 


Grams. 


Coffee      .     .    .     .101  +  48    =  149 

Milk 36 

Sugar.     ..     13  +  15  +  11     =  39 

Omelette 50 

Bacon 9 

French  fried  potato 23 

Biscuit 29 

Butter 8  +  10    =  18 

Iced  tea 150 

Ginger  snaps 42 

Cream  cheese   .     .     17  +  21     =  38 

Wheat  popovers 57 

Lettuce-orange  salad     ....  147 

Crackers       22 

Cottage  pudding 82 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.045      = 

0.067  gram. 

X 

0.46        = 

0.166 

X 

0.00        = 

0.000 

X 

1.42        = 

0.710 

X 

2.66        = 

0.239 

X 

0.57        = 

0.131 

X 

1.35        = 

0.392 

X 

0.13 

0.023 

X 

0.018      = 

0.027 

X 

115        = 

0.483 

X 

1.62        = 

0.616 

X 

1.64        = 

0.935 

X 

0.15        = 

0.221 

X 

1.40        = 

0.308 

X 

0.76        = 

0.623 

4.941  grams 

4.430 

Fuel  value  of  the  food     .     .     . 


1392  calories. 


46       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


CHITTENDEN. 


Sunday,  June  26,  1904. 

Breakfast.— Coffee  122  grams,  cream  31  grams,  sugar  8  grams. 

Dinner.  —  Roast  lamb  50  grams,  baked  potato  52  grams,  peas  64  grams,  biscuit 

32  grains,  butter  12  grams,  lettuce  salad  43  grams,  cream  cheese   21 

grams,  toasted  crackers  23  grams,  blanc  mange  164  grams. 
Supper.  —  Iced  tea  225  grams,  sugar  29  grams,  lettuce  sandwich  51  grams, 

strawberries  130  grams,  sugar  22  grams,  cream  40  grams,  sponge  cake  31 

grams. 


Food. 


Grams.        Per  cent  Nitrogen. 


Total  Nitrogen. 


Coffee      ... 

.     ...     122 

x 

0045 

__ 

0.055  gram. 

Cream      ....     31 

+  40    =      71 

X 

0.32 

— 

0.227 

Sugar  ...       8  +  29 

+  22    =      59 

X 

0.00 

=5 

0.000 

Roast  lamb       .     .     . 

.     .     .     .       50 

X 

4.28 

= 

2.140 

Baked  potato 

.     .     .     .       52 

x 

0.29 

— 

0.151 

Peas              .... 

.     .     .     .      64 

x 

1.04 



0.666 

Biscuit 

*.     .       32 

x 

1.35 



0.432 

Butter      .     .          .     . 

.     .       12 

x 

0.13 



0.016 

T^ettuce  salad 

43 

x 

0.23 



0.099 

Cream  cheese 

21 

x 

1.02 

_ 

0.340 

Toasted  crackers 

23 

x 

1.36 

_ 

0.313 

Blanc  mango    .     .     . 

.     ...     164 

X 

0.35 

= 

0.574 

Iced  tea   .     ...     .     . 

.     ...     225 

X 

0.018 

— 

0.041 

Lettuce  sandwich 

.     .     .     .       51 

X 

0.85 

= 

0.434 

Strawberries    .     .     . 

.     .     .     .     130 

X 

0.11 

— 

0.143 

Sponge  cake     ... 

.     .     .     .      31 

X 

0.94 

— 

0291 

Total 

nitrogen  in  food 

5.922  grams, 

Total 

nitrotreu  in  urine 

4.660 

Fuel  value  of  the  food    .     .     ,.     .     1533  calories. 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION       47 


CHITTENDEN. 

Monday,  June  27,  1904. 

Breakfast.  —  Coffee  112  grams,  cream  22  grams,  sugar  10  grams. 

Lunch.  —  Roast  lamb  9  grams,  baked  potato  90  grams,  wheat  gems  47  grams, 

butter   12  grams,  sugar  25  grams,  iced    tea  250  grams,  vanilla  eclair 

47  grams. 
Dinner.  —  Lamb  chop  32  grams,  asparagus  49  grams,  butter  17  grams,  creamed 

potato  107  grams,  bread  35  grams,  lettuce-orange  salad  with  mayonnaise 

dressing  150  grams,  cream  cheese  12  grams,  crackers  21  grams,  coffee 

63  grams,  sugar  9  grams. 


Food. 

Grams. 

Per  cent  Nitrogeu. 

Total  Nitrogen. 

Coffee      .     .     .     .112  +  63    = 

175 

X 

0.045      = 

0.079  gram. 

Cream      

22 

X 

0.32        = 

0.070 

Sugar     .     .     .    10  4-  25  +  9    = 

44 

X 

0.00        = 

0.000 

Iced  tea  

250 

X 

0.018      = 

0.045 

Baked  potato    

90 

X 

0.25        = 

0.225 

Wheat  gems     

47 

X 

1.65        = 

0.776 

Butter      ....     12  +  17    — 

29 

X 

0.13        = 

0.038 

Roast  lamb       

9 

X 

4.28        = 

0.385 

Vanilla  eclair   

47 

X 

0.85        = 

0.400 

Lamb  chops      

32 

X 

4.57        = 

1.462 

Asparagus    

49 

X 

0.59        = 

0.289 

Creamed  potato    

107 

X 

0.40        = 

0.428 

Bread       

35 

X 

1.33        - 

0.46G 

Lettuce-orange  salad,  etc.      .     . 

150 

X 

0.23        = 

0345 

Cream  cheese  

12 

X 

1.62        = 

0.194 

Crackers       

21 

X 

1.35        = 

0.284 

Total  nitrogen 

in  food  . 

5.486  grams 

Total  nitrogen 

in  urine 

4.980 

Fuel  value  of  the  food  1454  calories. 


48       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


NITROGEN  BALANCE.  —  CHITTENDEN. 

Nitrogen  Output. 

Taken  In.  Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

June  23  6.622  grams.  5.26  grams.  10.6 

24  6.331  5.30  30.7 

25  4.941  4.43  14.2 

26  5.922  4.66  11.9 

27  5.486  4.98  15.2 

82.6  grams  contain 

6.08%  N. 
29.302  24.63  +  5.022  grams  nitrogen. 

29.302  grams  nitrogen.      29.652  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        —0.350  gram. 
Nitrogen  balance  per  day  —0.070  gram. 

Average  Intake. 

Calories  per  day 1549. 

Nitrogen  per  day 5.860  grams. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       49 

Examination  of  these  figures  makes  quite  clear  that  the 
body  was  still  in  nitrogen  equilibrium,  or  essentially  so,  the 
minus  balance  being  so  small  as  to  have  little  significance. 
The  body-weight  was  still  stationary,  and  yet  during  this 
balance  period  the  average  daily  intake  of  nitrogen  was  only 
5.86  grams,  corresponding  to  36.62  grams  of  proteid  or  albu- 
minous food.  Further,  the  average  daily  fuel  value  of  the 
food  was  only  1549  calories,  a  trifle  less  than  in  the  preceding 
period.  The  average  daily  output  of  nitrogen  through  the 
urine  for  this  period  was  4.92  grams,  corresponding  to  the 
metabolism  of  80.7  grams  of  proteid  food.  Hence,  the  results 
of  this  period  confirm  those  of  the  preceding  period  and  make 
it  quite  clear  that  this  subject,  with  a  body- weight  of  57.5 
kilos,  can  be  maintained  in  body  equilibrium,  and  in  nitrogen 
equilibrium,  on  a  daily  diet  containing  only  5.8  grams  of  ni- 
trogen and  with  a  fuel  value  of  about  1600  calories.  Under 
these  conditions,  as  in  the  last  balance  period,  the  daily  amount 
of  nitrogen  metabolized  was  very  small,  averaging  only  4.92 
grams.  Comparison  of  this  figure  with  the  accepted  standard 
of  16  grams  of  nitrogen  makes  quite  clear  the  extent  of  the 
physiological  economy  which  is  attainable  by  the  body,  and 
emphasizes  also  the  extent  of  the  unnecessary  and  worse  than 
useless  labor  put  upon  the  body  by  the  prevalent  dietetic 
habits  of  the  majority  of  mankind. 

It  is  of  course  understood  that  the  low  fuel  value  which 
sufficed  to  keep  the  writer  in  body  equilibrium  would  not 
meet  the  requirements  of  a  more  active  life,  with  greater  phys- 
ical labor.  The  writer  has  led  a  very  busy  life  during  the 
year  of  this  experiment,  but  it  has  been  mental  activity  rather 
than  physical,  although  doubtless  he  has  exercised  as  much 
as  the  ordinary  professional  worker  not  accustomed  to  athletic 
sports.  The  results  of  the  experiment,  however,  make  it  quite 
clear  that  a  man  of  the  above  body-weight,  even  though  lie 
lead  a  very  active  life  —  not  involving  great  physical  labor  — 
can  maintain  his  body  in  equilibrium  indefinitely  with  an  in- 
take of  36  to  40  grams  of  proteid  or  albuminous  food,  and  with 
a  total  fuel  value  of  about  1600  calories.  Further,  it  is  to  be 

4 


50       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

understood  that  there  is  no  special  form  of  diet  involved  in 
the  accomplishment  of  such  a  result.  Scrutiny  of  the  daily 
diet,  tabulated  in  the  two  balance  periods,  will  show  the  char- 
acter of  the  food  made  use  of.  Personal  likes  and  dislikes 
must  naturally  enter  into  the  choice  of  any  diet,  and  freedom 
of  choice,  freedom  to  follow  the  dictates  of  one's  appetite, 
with  such  regulation  as  comes  from  the  use  of  reason  and  in- 
telligence, are  all  that  is  necessary  to  secure  the  desired  end. 
Physiological  economy  in  nutrition  is  easily  attainable  and 
does  not  involve  the  adoption  of  vegetarianism.  It  does 
mean,  however,  temperance  and  simplicity  in  diet,  coupled 
with  intelligent  regulation,  which,  however,  soon  becomes  a 
habit  and  eventually  leads  to  a  moderation  in  diet  which  fully 
satisfies  all  the  cravings  of  appetite  as  completely  as  it  suffices 
to  maintain  the  body  in  equilibrium  and  in  a  general  condi- 
tion of  health  and  vigor. 

Taking  the  data  recorded  above,  we  may  now  calculate  the 
nitrogen  requirement  of  the  body  per  kilo  of  body-weight, 
With  the  body-weight  placed  at  57  kilos  and  with  an  aver- 
age daily  elimination  of  nitrogen  for  nearly  nine  months  of 
5.699  grams,  or  practically  5.7  grams,  it  is  evident  that  the 
nitrogen  metabolized  per  kilo  of  body-weight  in  the  present 
instance  was  exactly  0.1  gram.  If  we  take  the  lower  figure  of 
5.40  grams  of  nitrogen,  the  average  daily  excretion  from 
April  13  to  June  27,  we  find  the  nitrogen  requirement  to  be 
0.0947  gram  per  kilo  of  body-weight.  Translating  these  figures 
into  terms  of  proteid  or  albuminous  matter,  they  mean  the 
utilization  or  metabolism  of  0.625  gram  of  proteid  matter  daily 
per  kilo  of  body-weight,  under  the  conditions  of  life,  activity, 
and  general  food  consumption  prevailing  throughout  this  pe- 
riod of  nearly  nine  months  with  this  particular  individual. 

Whether  we  are  justified  in  saying  that  this  figure  rep- 
resents the  minimal  proteid  requirement  of  this  particular 
individual  is  perhaps  questionable,  since  the  proteid  or  nitro- 
gen requirement  will  of  necessity  vary  somewhat  with  the 
amount  of  non-nitrogenous  food  consumed.  Doubtless,  the 
nitrogen  metabolism  could  be  reduced  still  lower  by  increas- 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       51 

;.ng  the  intake  of  non-nitrogenous  food,  but  under  the  above 
conditions  of  life,  following  a  plan  of  living  both  congenial 
and  satisfactory,  one  that  fully  sufficed  to  keep  the  body  in 
equilibrium  and  with  the  practice  of  a  general  physiological 
economy,  we  may  say  that  the  metabolism  of  0.1  gram  of 
nitrogen  per  kilo  of  body- weight  was  quite  sufficient  to  meet 
all  the  requirements  of  the  body.  Health,  strength,  mental 
and  physical  vigor  have  been  maintained  unimpaired,  and 
there  is  a  growing  conviction  that  in  many  ways  there  is  a 
distinct  improvement  in  both  the  physical  and  mental  condi- 
tion. Greater  freedom  from  fatigue,  greater  aptitude  for 
work,  greater  freedom  from  minor  ailments,  have  gradually 
become  associated  in  the  writer's  mind  with  this  lowered 
proteid  metabolism  and  general  condition  of  physiological 
economy.  The  writer,  however,  is  fully  alive  to  the  necessity 
of  caution  in  the  acceptance  of  one's  feelings  as  a  measure  of 
physical  or  mental  condition,  but  he  has  been  keenly  watchful 
for  any  and  every  sign  or  symptom  during  the  course  of  these 
experiments,  and  is  now  strongly  of  the  opinion  that  there  is 
much  good  to  be  gained  in  the  adoption  of  dietetic  habits  that 
accord  more  closely  with  the  true  physiological  needs  of  the 
body.  If  a  man  of  57  kilos  body- weight  can  maintain  a  con- 
dition of  equilibrium,  with  continuance  of  health,  strength, 
and  vigor  (to  say  nothing  of  possible  improvement),  with  a 
daily  consumption  of  say  40  grains  of  proteid  food  and  suffi- 
cient non-nitrogenous  food  to  yield  2000  calories,  why  should 
he  load  up  his  system  each  day  with  three  times  this  amount 
of  proteid  food,  with  enough  more  fat  and  carbohydrate  to 
yield  3000  plus  calories? 

Finally,  the  writer  in  summing  up  his  own  experience  is  in- 
clined to  say  that  while  he  entered  upon  this  experiment  simply 
with  a  view  to  studying  the  question  from  a  purely  scientific 
and  physiological  standpoint,  he  has  become  so  deeply  im- 
pressed with  the  great  gain  to  the  body  by  this  practice  of 
physiological  economy,  and  his  system  has  become  so  accus- 
tomed to  the  new  level  of  nutrition  that  there  is  no  desire  to 
return  to  the  more  liberal  dietetic  habits  of  former  years. 


52       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

Obviously,  it  is  not  wise  nor  safe  to  draw  too  broad  deduc- 
tions from  a  single  individual,  nor  from  a  single  experiment 
even  though  it  extends  over  a  long  period  of  time ;  conse- 
quently, we  may  turn  our  attention  to  other  individuals  with 
presumably  different  personality  and  different  habits  of  life. 
The  writer's  colleague,  Dr.  Lafayette  B.  Mendel,  Professor  of 
Physiological  Chemistry  in  the  Sheffield  Scientific  School, 
kindly  volunteered  to  become  a  subject  of  experiment.  With 
a  body-weight  of  76  kilos,  32  years  of  age,  and  of  strong 
physique,  he  commenced  to  modify  his  diet  about  the  middle 
of  October,  1903,  diminishing  gradually  the  amount  of  proteid 
food  with  the  results  shown  in  the  following  tables,  where  are 
given,  as  in  the  preceding  experiment,  the  amounts  of  nitrogen 
in  the  urine,  as  a  measure  of  the  quantity  of  proteid  metabo- 
lized, uric  acid,  and  other  factors  of  interest  in  this  connection. 

The  collection  of  data  commenced  on  October  26,  1903. 
During  some  weeks  the  urine  of  each  day  was  not  analyzed  by 
itself,  but  an  aliquot  part  was  taken  from  the  24  hours'  quan- 
tity, and  at  the  end  of  a  week  the  determinations  were  made 
on  the  mixture,  thereby  giving  the  average  daily  composition 
for  the  period.  With  Dr.  Mendel,  as  in  the  writer's  case,  there 
was  no  prescribing  of  food,  but  perfect  freedom  of  choice. 
The  appetite  was  satisfied  each  day,  but  with  a  gradual  dimi- 
nution of  proteid  food,  especially  of  meat.  Dr.  Mendel  ap- 
peared to  accomplish  the  desired  end  best  by  keeping  up  a 
liberal  allowance  of  non- nitrogenous  food,  and  the  total  poten- 
tial energy  of  the  daily  diet  was  not  so  greatly  diminished  as 
in  the  writer's  case.  In  other  words,  he  appeared  to  need  more 
food,  but  succeeded  without  great  effort  in  reducing  the  pro- 
teid intake  to  nearly  as  low  a  level  as  in  the  preceding  experi- 
ment. For  the  period  of  three  months  from  January  4 
to  April  3,  1904,  the  average  daily  excretion  of  nitrogen 
amounted  to  6.46  grams,  which  means  the  metabolism  of  40.37 
grams  of  proteid  or  albuminous  food  per  day  for  this  quarter 
of  the  year. 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION 


MENDEL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen  . 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Oct.   26 

76.2 

1310 

1019 

10.53 

.   .  . 

.  .  . 

27 

75.0 

1650 

1016 

13.46 

0.580 

1.90 

28 

74.5 

915 

1023 

11.03 

29 

745 

825 

1025 

11.48 

0.629 

1.87 

^30 

74.6 

1330 

1018 

13.17 

.  •  . 

31 

74.5 

1045 

1021 

12.37 

.  .  . 

.  .  . 

Nov.    1 

74.5 

1030 

1020 

10.38 

0.602 

1.59 

2 

. 

1080 

1017 

9.59 

. 

.  .  . 

3 

74.5 

1058 

1016 

8.86 

0.528 

1.63 

4 

74.5 

975 

1019 

866 

.  .  . 

.  . 

5 

715 

1030 

1021 

8.90 

0.514 

1.83 

6 

.  .  . 

'    1230 

1015 

8.11 

7 

74.6 

1450 

1016 

8.18 

. 

. 

8 

74.0 

970 

1019 

7.91 

0.424 

1.92 

9 

74.0 

620 

1028 

772 

.  .  . 

.  . 

10 

74.0 

543 

1027 

6.60 

0.390 

1.17 

11 

74.0 

1160 

1016 

7.03 

.  .  . 

12 

74.0 

863 

1024 

5.37 

0.422 

1.52 

13 

74.0 

1410 

1015 

8.12 

.  . 

.  .  . 

14 

74.0 

1265 

1017 

8.04 

0.494 

1.94 

16 

74.0 

760 

1021 

6.93 

17 

74.0 

850 

1021 

7.34 

0.393 

1.50 

18 

74.0 

757 

1020 

6.84 

0.364 

.  .  . 

19 

74.0 

720 

1025 

7.35 

0.456 

1.25 

20 

74.0 

655 

1027 

7.23 

0.474 

.  .  . 

21 

74.0 

985 

1021 

7.44 

0.397 

22 

74.5 

690 

1026 

7.65 

0.395 

1.20 

28 

74.5 

1100 

.  .  . 

1 

24 

74.0 

1200 

1017 

25 

.  .  . 

1030 

.  .  . 

26 

74.0 

850 

. 

}•     7.00 

0.410 

1.72 

27 

.  .  . 

935 

1020 

daily 

daily 

daily 

28 

74.5 

870 

1021 

average 

average 

average. 

29 

74.5 

993 

1017 

j 

30 

74.5 

650 

1023 

Dec.     1 

74.5 

960 

1018 

2 

7<iO 

1023 

-     7.28 

0.480 

1.80 

3 

74.0 

880 

1023 

4 

1200 

1016 

54       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


MENDEL. 


Date. 

Body- 
weight. 

Urine. 

Volume  . 
24  hours. 

Sp.  Gr. 

Nitrogen, 
grams 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

gram 

grams 

Dec.    5 

74.0 

930 

1021 

7     7.28 

0.480 

1.80 

6 

1080 

1019 

|  daily  av. 

daily  av. 

daily  av. 

7 

73.5 

790 

1023 

8 

73.5 

965 

1025 

9 

74.0 

1130 

1017 

10 

73.0 

630 

1031 

•    7.63 

.  0.438 

1.91 

11 

73.0 

925 

1019 

12 

1395 

1014 

13 

73.0 

1010 

1018 

14 

1030 

1020 

7.73 

. 

. 

15 

73.0 

875 

1021 

7.88 

. 

. 

16 

.  .  . 

625 

1027 

6.48 

1 

17 

. 

700 

1027 

7.60 

18 

.  . 

880 

1022 

8.39 

19 

935 

1020 

7.68 

20 

1075 

1019 

7.35 

21 

623 

1032 

6.37 

0.259 

1.10 

22 

1455 

1017 

8.99 

23 

.  .  . 

920 

1021 

8.33 

24 

.  .  . 

725 

1025 

8.56 

25 

865 

1024 

8.51 

26 

.  .  . 

710 

1027 

7.54 

27 

910 

1026 

1 

28 

.  . 

830 

1026 

29 

730 

1027 

30 

670 

1033 

31 

.  .  . 

630 

.  .  . 

•    7.64 

0.438 

1.16 

1904. 

Jan.     1 

.  . 

550 

.  .  . 

2 

1030 

1022 

3 

.  .  . 

1020 

1019 

) 

4 

750 

1021 

5.63 

5 

1030 

1016 

5.31 

6 

730 

815 

1023 

5.77 

7 

72.7 

930 

1019 

6.02 

-    0.436 

1.41 

8 

73.5 

1135 

1017 

5.72 

9 

72.2 

995 

1020 

639 

10 

1175 

1017 

6.84 

11 

72.0 

1050 

1017 

6.17 

0.443 

1.43 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       55 


MENDEL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.   12 

72.2 

1230 

1015 

6.71 

13 

71.8 

1250 

1016 

7.43 

• 

14 

,  15 
16 
17 

71.8 

1140 
965 
860 
1030 

1015 
1019 
1023 
1018 

7.05 
5.99 
6.71 
6.81 

•    0.443 
daily 
average 

1.43 

daily 
average. 

18 

. 

730 

1028 

5.74 

1 

19 

.  .  . 

825 

1023 

6.58 

20 

.  .  . 

1035 

1021 

6.70 

21 

725 

1030 

6.96 

0.465 

1.48 

22 

815 

1023 

6.99 

23 

950 

1018 

6.27 

24 

71.0 

790 

1025 

5.93 

J 

25 

71.3 

740 

1027 

5.33 

26 

. 

600 

1030 

5.44 

27 

. 

965 

1020 

6.89 

28 

. 

1045 

1015 

6.33 

0.429 

1.29 

29 

. 

895 

1017 

6.28 

30 

70.6 

660 

1027 

6.53 

31 

. 

905 

1021 

6.79 

Feb.     1 

71.7 

695 

1025 

5.13 

2 

. 

950 

1023 

6.84 

3 

1210 

1019 

8.10 

4 

71.5 

985 

1020 

6.74 

-    0.451 

1.40 

5 

. 

1155 

1020 

6.51 

6 

71.1 

1035 

1019 

6.27 

7 

70.8 

760 

1025 

6.98 

8 

70.5 

800 

1022 

6.29 

.  .  . 

.  .  . 

9 

70.6 

1150 

1023 

7.52 

0.448 

.  .  . 

10 

70.4 

770 

1022 

6.75 

0.318 

. 

11 

69.2 

520 

1031 

6.71 

0.458 

.  . 

12 

694 

565 

1033 

8.24 

0.390 

.  .  . 

13 

69.4 

560 

1030 

7.83 

0.420 

.  .  . 

14 

69.2 

690 

1027 

7.99 

0.447 

.  .  . 

15 

69.5 

680 

1027 

7.50 

16 

. 

995 

1019 

6.86 

17 

. 

1055 

1018 

5.63 

}-    0.420 

.  .  . 

18 

.  .  • 

1185 

1015 

6.11 

19 

712 

1025 

5.72 

J 

56       PHYSIOLOGICAL   ECONOMY   IX   NUTRITION 


MENDEL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,0, 

1904 

kilos 

c.c. 

grams 

gram 

gram 

Feb.  20 

21 

70.5 
70.6 

1000 
1235 

1021 
1014 

7.38 
593 

)  0.420 
}  daily  av. 

22 

.  .  . 

900 

1018 

6.16 

23 

70.2 

840 

1020 

5.49 

24 

.  .  . 

875 

1017 

5.83 

25 

70.5 

1450 

1018 

8.09 

•  0.488 

• 

26 

70.2 

1485 

1015 

6.68 

27 

.  .  . 

1300 

1013 

593 

28 

69.2 

735 

1022 

5.91 

29 

.  .  . 

575 

1030 

6.21 

Mar.  1 

.  .  . 

975 

1019 

7.51 

2 

70.5 

1240 

1015 

7.29 

3 

.  .  . 

1400 

1013 

6.63 

f-  0.462 

4 

70.2 

1375 

1016 

7.34 

1 

5 

69.9 

1100 

1017 

700 

6 

70.0 

9GO 

1020 

6.51 

7 

70.5 

970 

1017 

5.63 

1 

8 

70.9 

1220 

1015 

5.56 

9 

70.9 

1285 

1015 

5.70 

10 

1000 

10^0 

G.24 

}-  0.413 

.  .  . 

11 

70.8 

1120 

1017 

5.C8 

12 

1285 

1015 

655 

13 

70.4 

1110 

1015 

5.79 

J 

14 

70.0 

690 

1024 

5.92 

1 

15 

706 

1240 

1017 

729 

16 

70.8 

1450 

1016 

7.47 

17 

70.2 

780 

1022 

6.41 

0.485 

.  . 

18 

1230 

1012 

6.57 

19 

70.1 

780 

1027 

6.41 

20 

950 

1020 

6.21 

21 

70.7 

1005 

1020 

6.36 

22 

70.9 

1525 

1014 

6.50 

23 

706 

825 

1023 

6.39 

24 

70.4 

550 

1029 

6.07 

-  0527 

25 

1070 

1018 

6.93 

26 

70.8 

1100 

1017 

6.40 

27 

70.6 

1115 

1016 

5.82 

j 

28 
29 

70.2 
70.5 

1185 
1370 

1015 
1014 

6.22 
6.58 

'  0.389 

PHYSIOLOGICAL   ECONOMY    IN    NUTRITION       57 
MENDEL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

p,o. 

1903 

kilos 

c.c. 

grains 

gram 

grams 

Mar.  30 

70.3 

1185 

1016 

6.26 

31 

70.3 

1325 

1013 

5.96 

Apr.  1 
2 

70.6 

1060 
1115 

1016 
1016 

6.30 
6.42 

0.389 
daily 

.  .  . 

3 

70.3 

1290 

1013 

6.39 

average 

4 

70.0 

845 

1022 

6.44 

5 

.  .  . 

1110 

1020 

6.39 

6 

. 

1055 

1022 

7.53 

7 

575 

1027 

6.42 

•  0.356 

1.54 

8 

650 

1031 

6.94 

9 

.  .  . 

795 

1026 

7.06 

10 

.  .  . 

1230 

1020 

7.01 

11 

• 

850 

1021 

5.61 

12 

.  .  . 

1005 

1018 

6.66 

13 

. 

695 

1020 

5.75 

14 

69.6 

910 

1027 

5.79 

0.419 

.  .  • 

15 

70.1 

1000 

1018 

6.42 

16 

70.9 

1590 

1016 

6.30 

17 

70.8 

1250 

1015 

5.25 

18 

70.5 

985 

1020 

5.79 

>l 

19 

70.7 

1230 

1016 

5.90 

20 

70.5 

1485 

1014 

5.70 

21 

70.1 

1125 

1023 

7.09 

0.453 

•  .  . 

22 

70.3 

1665 

1013 

7.09 

23 

69.8 

935 

1023 

6.06 

24 

69.7 

1100 

1018 

6.07 

i 

25 

69.6 

935 

1021 

5.78 

26 

69.9 

1000 

1021 

6.18 

27 

70.1 

1295 

1015 

6.06 

28 

70.0 

1425 

1013 

5.56 

-  0.373 

.  .  . 

29 

70.2 

990 

1022 

6.24 

30 

70.2 

1100 

1021 

7.32 

May  1 

70.0 

1380 

1014 

5.96 

J- 

2 

69.8 

1050 

1016 

5.35 

>l 

3 

69.8 

700 

1022 

5.46 

4 
5 

69.5 
69.6 

900 
750 

1019 
1023 

6.48 
6.52 

}-  0.260 

6 

69.7 

1120 

1019 

726 

7 

•  •  • 

1010 

1020 

6.00 

58       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

MENDEL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

gram 

May  8 

.  .  . 

1165 

1015 

6.01 

0.260 

.  . 

9 

69.7 

880 

1020 

5.38 

1 

10 

70.0 

935 

1019 

5.22 

11 

69.6 

1050 

1017 

6.05 

12 

69.8 

950 

1020 

6.15 

-  0.408 

13 

.  .  . 

1060 

1020 

6.62 

daily 

14 

69.5 

1520 

1015 

6.47 

average. 

15 

69.3 

1345 

1014 

5.65 

16 

69.0 

1230 

1015 

5.09 

17 

68.4 

775 

1019 

5.11 

18 

69.2 

660 

1021 

6.06 

19 

68.6 

905 

1018 

7.17 

20 

69.4 

685 

1022 

6.33 

21 

69.1 

1142 

1018 

6.78 

22 

69.5 

1055 

1019 

5.70 

-  0.325 

23 

69.6 

1053 

1018 

5.75 

24 

69.8 

895 

1020 

•  6.39 

25 

69.4 

900 

1018 

6.05 

26 

69.7 

725 

1025 

6.55 

27 

70.0 

705 

1026 

7.36 

J 

28 
29 

71.0 

1115 
1370 

1020 
1016 

8.23 
7.83 

1  0.476 

. 

30 

69.7 

740 

1023 

7.10 

1 
J 

31 

.  .  . 

1135 

1017 

593 

June  1 

. 

1300 

1018 

6.86 

2 

. 

1420 

1014 

6.06 

3 

69.7 

1447 

1015 

7.03 

4 

. 

1383 

1016 

5.97 

5 

. 

1530 

1015 

6.43 

6 

.  .  . 

870 

1023 

5.53 

7 

.  .  . 

1010 

1013 

4.91 

8 

815 

1019 

5.53 

9 

.  .  . 

865 

1019 

6.59 

10 

69.7 

1110 

1015 

6.36 

11 

1410 

1017 

5.95 

12 

69.1 

1510 

1014 

6.07 

13 

.  .  . 

1100 

1016 

5.94 

14 

.  .  . 

1090 

1018 

5.43 

15 

1380 

1017 

6.46 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       59 


MENDEL. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

June  16 

70.0 

1760 

1014 

6.55 

17 

.  .  . 

1755 

1013 

6.63 

. 

. 

18 

1075 

1026 

6.06 

19 

70.0 

1285 

1016 

6.55 

.  .  . 

20 

.  .  . 

585 

1022 

5.44 

. 

21 

.  . 

595 

1024 

6.93 

. 

22 

655 

1023 

7.07 

. 

23 

1230 

1015 

7.45 

Daily   aver,  from 

Nov.  10,  1903. 

1001 

1020 

6.53 

0.419 

1.46 

From  November  10,  1903,  to  June  23,  1904,  a  period  of 
about  seven  months  and  a  half,  the  average  daily  excretion  of 
nitrogen  through  the  urine  was  6.53  grams.  In  other  words, 
throughout  this  long  period  the  average  daily  amount  of  pro- 
teid  matter  metabolized  was  40.8  grams,  only  a  little  more  than 
one-third  the  amount  called  for  by  the  Voit  standard.  Until 
February,  the  body-weight  gradually  fell,  but  from  the  early 
part  of  February  until  the  end  of  the  experiment  the  body- 
weight  remained  practically  stationary  at  70  kilos.  Dr.  Men- 
del, however,  from  the  necessities  of  his  daily  work  in  the 
laboratory  was  compelled  to  a  much  greater  degree  of  physical 
activity  than  the  subject  of  the  preceding  experiment,  and  con- 
sequently required  a  larger  amount  of  non-nitrogenous  food 
than  the  latter.  Further,  owing  to  his  greater  physical  activ- 
ity and  the  necessary  variations  in  this  daily  activity,  it  was 
not  so  easy  at  first  to  attain  equilibrium. 

On  February  9,  a  balance  experiment  of  six  days  was  com- 
menced, with  a  careful  comparison  of  the  nitrogen  intake  and 
output.  In  the  accompanying  tables  are  shown  all  of  the 
data.  By  scrutiny  of  these  it  will  be  seen  that  Dr.  Mendel  had 
adopted  essentially  a  vegetarian  diet.  During  this  period  of 


60       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

six  days,  however,  he  was  not  in  nitrogen  equilibrium,  neither 
was  he  strictly  in  body  equilibrium,  since  there  was  a  distinct 
tendency  for  the  body  to  fall  off  in  weight.  In  this  connec- 
tion it  may  be  mentioned  that  there  is  always  a  tendency  dur- 
ing a  balance  experiment  of  this  character  for  the  subject  to 
eat  less  than  he  is  ordinarily  accustomed  to,  owing  to  the 
tediousness  of  weighing  every  particle  of  food  consumed. 
Further,  for  the  same  reason,  and  to  avoid  excess  of  chemical 
work  in  the  analysis  of  samples  of  food,  he  is  inclined  to 
limit  his  diet  to  a  few  articles  and  thereby  unconsciously 
restricts  his  intake  of  food,  sometimes  disastrously  so. 


MENDEL. 


Tuesday,  February  #,  1904. 

Breakfast.  —  Bread  33  grams,  sugar  20  grams,  coffee  and  milk  210  grams. 
Lunch.  —  Consomme  150  grams,  sweet  potato  170  grams,  bread  135  grams, 

tomato  106  grams,  coffee  and  milk  210  grams,  sugar  20  grams. 
Dinner.  —  Bread  75  grams,  mashed  potato  200  grams,  string  beans  91  grams, 

apple  pie  282  grams,  coffee  and  milk  210  grams,  sugar  20  grams,  water 

100  grams. 


Food.                                                    Grams.  Per  cent  Nitrogen.  Total  Nitrogen. 

Bread   .    .     .33  +  135  +  75    =    243  X        1.36        =  3.30  grams. 

Sugar  ...   20+    20+20    =      60  X        0.00        =  0.00 

Coffee  (breakfast) 210  X        0.10        =  0.21 

Consomme' .    .     150  X        0.38        =  0.57 

Sweet  potato 170  X        0.28        =  0.48 

Tomato 106  X        0.19        =  0.20 

Coffee  (lunch) 210  X        0.15        =  0.32 

Potato 200  X        0.36        =  0.72 

String  beans 91  X        0.26        =  0.24 

Apple  pie 282  X        0.49        =  1.38 

Coffee  (dinner) 210  X        0.099      =  0.21 

Total  nitrogen  in  food 7.63  grams. 

Total  nitrogen  in  urine 7.52 


Fuel  value  of  the  food    ....    2297  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       61 

MENDEL. 

Wednesday,  February  10,  1904. 

Breakfast.  —  Bread  37  grams,  sugar  20  grams,  coffee  and  milk  210  grams. 
Lunch.  —  Bread   110  grains,  sugar   7   grams,  milk  250  grams,  apple  fritters 

90  grams. 
Dinner.  —  Bread  87  grams,  sugar  21  grams,  baked  beans  100  grams,  cranberry 

sauce  125  grams,  coffee  and  milk  210  grams,  molasses  candy  54  grams. 


Food.                                                      Grams. 

Per  cent  Nitrogen.    Total  Nitrogen. 

Bread    .     .     .37  +  110  +  37    = 

184 

X 

1.65        = 

3.04  grams. 

Sugar    ...   20  +      7  +  21    = 

48 

X 

0.00        = 

0.00 

Coffee  (breakfast)  

210 

X 

012        = 

0.25 

Milk      

250 

x 

0.55        = 

1.37 

Apple  fritters      

00 

X 

0.45        = 

0.40 

Baked  beans 

100 

x 

1.40        = 

1.40 

Cranberry  sauce 

125 

x 

0.04        = 

0.05 

Coffee  (dinner)   .     .     . 

210 

x 

0.11        = 

0.23 

Candy  

54 

X 

0.06        = 

0.03 

Total  nitrogen  in 

food   . 

6.77  grams. 

Total  nitrogen  in 

urine  , 

6.75 

Fuel  value  of  the  food    ,  1673  calories. 


Thursday,  February  11,  1904* 

Breakfast.  —  Bread  40  grams,  sugar  20  grams,  coffee  and  milk  210  grams. 
Lunch.  —  Bread  95  grams,  sweet  potato  130  grams,  sugar  7  grams,  milk  250 

grams,  peach  preserve  93  grams. 
Dinner.  —  Bread  90  grams,  mashed  potato  100  grams,  tomato  pure'e  135  grams, 

baked  beans  75  grams,  lemon  pie  110  grams,  coffee  and  milk  210  grams, 

sugar  21  grams.         « 


Food.                                                    Grama.  Per  cent  Nitrogen.  Total  Nitrogen. 

Bread    ...    40  +  95  +  90    =    225  X         1.75        =  3.94  grams. 

Sugar    ...     20+    7  +  21     =      48  X         0.00        =  0.00 

Coffee  (breakfast) 210  X        0.090      =  0.20 

Sweet  potato 130  X        031        =  0.40 

Milk      .     ,                                       .     250  X         0.51        =  1.27 


62       PHYSIOLOGICAL   ECONOMY   IN  NUTRITION 


MENDEL. 

Peach  preserve 93 

Potato 100 

Tomato  puree 135     ' 

Baked  beans 75 

Lemon  pie 110 

Coffee  (dinner) 210 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


0.09 
0.36 
0.33 
1.30 
061 
0.13 


0.08 

0.36 

0.45 

0.98 

0.67 

0.27 

8.62  grams. 

6.71 


Fuel  value  of  the  food    ....     1828  calories. 


Friday,  February  1®,  1904. 

Breakfast.  —  Bread  58  grams,  sugar  21  grams,  coffee  and  milk  210  grams. 
Lunch.  —  Bread  120  grams,  sugar  21  grams,  custard  76  grams,  milk  250  grams, 

coffee  and  milk  125  grams. 
Dinner.  —  Bread  67.5  grams,  sugar  21  grams,  mashed  potato  150  grams,  lima 

beans  80  grams,  coffee  and  milk  210  grams,  apple  dumpling  131  grams, 

molasses  candy  27  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.     Total  Nitrogen. 

Bread     .     58  +  120  +  67.5    = 

245.5 

X 

1.71        = 

4.20  grams. 

Sugar     .21+21  +  21       = 

63.0 

X 

0.00        = 

0.00 

Coffee  (breakfast) 

210.0 

x 

0.11        = 

0.23 

Custard  

76.0 

X 

0.83        = 

0.63 

Milk        .             .... 

250.0 

x 

0.48        = 

1.20 

Coffee  (lunch)               .... 

125.0 

x 

0.078      = 

0.10 

Potato     ...             .... 

150.0 

x 

0.37        = 

0.56 

Lima  beans 

80.0 

x 

0.90        = 

0.72 

Coffee  (dinner) 

210.0 

x 

0.12        = 

0.25 

Apple  dumpling  . 

131.0 

x 

0.72        = 

0.94 

Candy     ...              . 

27.0 

x 

0.06        = 

0.00 

Total  nitrogen 

in  food    . 

8.83  grams. 

Total  nitroeren 

in  urine  . 

8.24 

Fuel  value  of  the  food    ....     1929  calories. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       63 


MENDEL. 
Saturday,  February  13,  1904- 

Breakfast.  —  Bread  47.5  grams,  sugar  28  grams,  coffee  and  milk  210  grams. 
Lunch.  —  Bread  57  grams,  sugar  40  grams,  sweet  potato  135  grams,  quince 

preserve    73    grams,    apple    turnovers    118    grams,    coffee    and    milk 

310  grams. 
Dinner.  —  Bread  59  grams,  mashed  potato  175  grams,  peas  80  grams,  apple  pie 

141.5  grams,  sugar  21  grams,  coffee  and  milk  210  grams. 

Food.  Grams.  Per  cent  Nitrogen .    Total  Nitrogen. 

Bread   .     .    47.5  +  57  +  59    =  164.0  X        1.64        =  2.69  grams. 

Sugar  .    .    28     +40  +  21    =  89.0  X        0.00        =  0.00 

Coffee  (breakfast) 210.0  X        0.11        =  0.23 

Sweet  potato 135.0  X        0.37        =  0.50 

Quince  preserve 73.0  X        0.047      =  0.03 

Apple  turnovers 118.0  X         0.96        =  1.13 

Coffee  (lunch) 310.0  X        0.15        =  0.47 

Potato 175.0  X        0.37        -  0.65 

Peas 80.0  X        0.96        =  0.77 

Apple  pie 141.5  X        0.43        =  0.61 

Coffee  (dinner) 210.0  X        0.11        =  0.23 

Total  nitrogen  in  food 7.31  grams. 

Total  nitrogen  in  urine 7.83 

Fuel  value  of  the  food    ,  .    2057  calories. 


64       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


MENDEL. 


Sunday,  February  14,  1904. 

Breakfast.  —  Bread  50  grams,  sugar  21  grams,  banana  92.5  grams,  coffee  and 

milk  210  grams. 
Lunch. — Bread  108.5  grams,  sugar  28  grams,  baked  potato  165  grams,  apple 

sauce  114  grams,  coffee  and  milk  210  grams. 
Dinner.  —  Bread  63  grams,  sugar  28  grams,  succotash  75  grams,  mashed  potato 

200  grams,  chocolate  layer  cake  80  grams,  ice  cream  73  grams,  coffee  and 

milk  210  grams. 

Food.  Grams.  Per  cent  Nitrogen.      Total  Nitrogen. 

Bread     .     50  +  108.5  +  63    =  221.5  X         1.75        =  3.87  grams. 

Sugar     .     21  +    28     +  28    =  77.0  X        0.00        =  0.00 

Banana 92  5  X         0.20        =  0.19 

Coffee  (breakfast) 210.0  X        0.11        =  0.23 

Baked  potato 165.0  X         0.41        =  0.68 

Apple  sauce 114.0  X        0.029      =  0.03 

Coffee  (lunch) 210.0  X         0.10        =  0.21 

Succotash 75.0  X        0.57        =  0.43 

Mashed  potato 200.0  X        0.37        =  0.74 

Chocolate  cake 80.0  X        0.75        =  0.60 

Ice  cream 73.0  X        0.58        =  0.42 

Coffee  (dinner) 210.0  X        0.11        =  0.23 

Total  nitrogen  in  food 7.63  grams 

Total  nitrogen  in  urine 7.99 


Fuel  value  of  the  food  .     2065  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       05 


Nitrogen 
Taken  in. 


NITROGEN   BALANCE.  —  Mendel 

Output. 
Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 


Feb.    9  7.63  grams.  7.52  grams. 

10  6.77  6.75 

11  8.62  6.71 

12  8.83  8.24 

13  7.31  7.83 

14  7.63  7.99 


46.79 


45.04 


46.79  grams  N. 


contain  5.84%  N  =  6.248  grm.  N. 


39.2  contain  6.72  %  N  =  2.634 
146.2  8.882  grm.  N, 

8.882  grams  nitrogen. 


53.92  grams  nitrogen. 


Nitrogen  balance  for  six  days        =        —7.13  grams. 
Nitrogen  balance  per  day  =        —1.19  grams. 


Average  Intake. 

Calories  per  day 1975. 

Nitrogen  per  day 7.83  grams. 


66       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

In  this  balance  period  of  six  days  the  average  daily  intake 
of  nitrogen  was  7.88  grams,  coupled  with  an  average  fuel  value 
of  the  food  per  day  of  1975  calories.  This  latter  value  was 
obviously  too  small  for  a  man  of  Dr.  Mendel's  body-weight, 
and  doing  the  amount  of  physical  work  he  was  called  upon  to 
perform.  Being  on  one's  feet  in  a  laboratory  six  to  eight 
hours  a  day,  in  addition  to  the  ordinary  activity  of  a  vigorous 
man  leading  a  strenuous  life,  necessitates  the*  utilization  and 
oxidation  of  considerable  food  material.  The  average  daily 
output  of  nitrogen  through  the  urine  amounted  to  7.50  grams, 
considerably  above  the  average  daily  excretion  for  the  seven 
months'  period.  Still,  under  these  conditions  there  was  a 
minus  balance  of  7.13  grams  of  nitrogen  for  the  six  days' 
period,  indicating  that  the  body  was  drawing  upon  its  stock  of 
proteid  material  to  the  extent  of  1.19  grams  of  nitrogen  per 
day.  This  does  not  necessarily  mean  that  the  body  had  need 
of  that  additional  amount  of  proteid  matter  each  day,  but 
rather  that  the  amount  of  total  energy  required  was  beyond 
the  potential  energy  supplied  by  the  food.  There  not  being 
sufficient  non-nitrogenous  food  at  hand,  the  body  was  com- 
pelled to  draw  upon  its  own  resources,  and  in  so  doing  utilized 
some  of  its  tissue  proteid.  This  is  made  quite  clear  by  the 
results  of  the  second  balance  period  shortly  to  be  described. 

It  is  evident,  however,  that  while  the  body  was  not  in  nitro- 
gen equilibrium  for  this  particular  period  of  six  days,  there 
must  have  been  a  general  condition  of  both  body  and  nitrogen 
equilibrium,  otherwise  the  body-weight  would  not  have  re- 
mained practically  stationary  for  so  long  a  period  as  from 
February  7  to  June  20. 

Commencing  May  18,  a  second  nitrogen  balance  was  at- 
tempted, in  which,  as  iri  the  preceding  case,  there  was  a  care- 
ful comparison  of  income  and  output  for  seven  days.  There 
was  as  before  a  free  choice  of  food,  but  it  was  essentially 
vegetable  in  character.  A  greater  variety  of  foods  was  taken, 
however,  and  an  effort  was  made  to  have  the  non-nitrogenous 
food  somewhat  more  liberal  in  amount,  though  in  as  close 
harmony  as  possible  with  the  desires  of  the  appetite. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       67 


MENDEL. 


Wednesday,  May  18,  1904. 

Breakfast.  —  Banana  92  grams,  bread  rolls  28  grams,  cream  50  grams,  coffee 

150  grams,  sugar  21  grams. 
Lunch.  —  Bread  60  grams,  soup  150  grams,  farina  154  grams,  sweet  potato  123 

grams,  beans  70  grams,  syrup  50  grams,  coffee  150  grams,  cream  50 

grams,  sugar  14  grams. 
Pinner.  —  Bread  42  grams,  consomme  100  grams,  spinach  100  grams,  mashed 

potato  250  grams,  apple  pie  97  grams,  coffee  150  grams,  cream  50  grams, 

sugar  21  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana    . 

92 

X 

0.23 

= 

0.212  grams. 

Bread  rolls  .     . 

28 

X 

1.66 

= 

0.465 

Cream      .     .     . 

50 

X 

0.46 

— 

0.230 

Coffee      . 

150 

X 

0.066 

— 

0.099 

Sugar  .... 

21 

X 

0.00 

— 

0.000 

Bread.     .    .     . 

66 

X 

1.60 

= 

1.056 

Soup  .... 

150 

X 

0.41 

= 

0.615 

Farina     .     .     . 

154 

X 

1.09 

= 

1.678 

Sweet  Potato  '. 

123 

X 

0.32 

— 

0.394 

Beans      .     .     . 

70 

X 

0.34 

— 

0.238 

Syrup      .    .     . 

50 

X 

0.024 

— 

0.012 

Coffee      .     .     . 

150 

X 

0.057 

5= 

0.086 

Cream     .     .     . 

50 

X 

0.46 

— 

0.230 

Sugar       .     .     . 

14 

X 

0.00 

= 

0.000 

Bread       .     .     . 

42 

X 

1.80 

= 

0.756 

Consomme   .     . 

100 

X 

0.38 

— 

0.380 

Spinach  .     .     . 

100 

X 

0.53 

=z 

0.530 

Mashed  potato 

250 

X 

0.38 

=r 

0.950 

Apple  pie     .     . 

97 

X 

0.43 

— 

0.417 

Coffee.     .     .     . 

150 

X 

0.06 

— 

0.090 

Cream     .     .     . 

50 

X 

0.46 

— 

0.230 

Sugar      .     .     . 

21 

X 

0.00 

= 

0.000 

Total  nitrogen  in  food 

8.668  grams. 

Total  nitrogen  in  urine 

6.060 

Fuel  value  of  the  food 


,     .     .     2359  calories. 


68       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


MENDEL. 


Thursday,  May  19, 1904 

Breakfast.  —  Banana  102  grams,  bread  rolls  50  grams,  coffee  150  grams,  cream 

50  grams,  sugar  21  grams. 
Lunch.  —  Bread  57  grams,  egg  omelette  20  grams,  hominy  137  grams,  syrup  68 

grams,  potatoes  128  grams,  coffee  100  grams,  sugar  21  grams,  cream  50 

grams. 
Dinner.  —  Tomato  puree  200  grams,  bread  24  grams,  fried  sweet  potato  100 

grams,  spinach  70  grams,  Indian  meal  100  grams,  syrup  25  grams,  coffee 

100  grams,  sugar  21  grams,  cream  40  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana   .     .     . 

102 

X 

0.23 

= 

0.235  grams. 

Bread  rolls  .     . 

50 

X 

1.54 

= 

0.770 

Coffee      .     .     . 

150 

X 

0.06 

= 

0.090 

Cream     .     .     . 

50 

X 

0.47 

— 

0.235 

Sugar  .... 

21 

X 

0.00 

= 

0.000 

Bread  .... 

57 

X 

1.60 

= 

0.912 

Egg  Omelette  . 

20 

X 

1.58 

= 

0.316 

Hominy  .     .     . 

137 

X 

0.20 

— 

0.274 

Syrup  .... 

68 

X 

0.024 

= 

0.016 

Potatoes  .     .     . 

128 

X 

0.49 

— 

0.627 

Coffee      .     .     . 

100 

X 

0.06 

— 

0.060 

Cream      .     .     . 

50 

X 

047 

= 

0.235 

Sugar  .... 

21 

X 

0.00 

= 

0.000 

Tomato  puree  . 

200 

X 

0.53 

= 

1.060 

Bread.     .     .     . 

24 

X 

1.74 

— 

0.418 

Sweet  potato    . 

100 

X 

0.38 

- 

0.380 

Spinach   .     .     . 

70 

X 

0.56 

= 

0.392 

Indian  meal 

100 

X 

0.20 

=: 

0.200 

Syrup      .     .     . 

25 

X 

0.024 

— 

0.006 

Coffee      .     .     . 

100 

X 

0.06 

— 

0.060 

Sugar  .... 

21 

X 

000 

— 

0.000 

Cream     .     .     . 

40 

X 

0.47 

— 

0.188 

Total  nitrogen  in  food 

6.474  grams. 

Total  nitrogen  in  urine 

7.170 

Fuel  value  of  the  food    ....     2072  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       09 


MENDEL. 


Friday,  May  20,  1904. 

Breakfast.  —  Sliced  orange  140  grams,  coffee  100  grams,  cream  30  grams,  sugar 

21  grams. 
Lunch.  —  Bread  28  grams,  mashed  potato  250  grams,  lima  beans  40  grams, 

coffee  100  grams,  sugar  21  grams,  cream  30  grams,  fried  hominy  115 

grams,  syrup  48  grams. 
Dinner  — Bread    19   grnms,  consomme   150  grams,  string  beans   140  grams, 

mashed  potato  250  grams,  rice  croquette  93  grams,  cranberry  jam  95 

grams,  coffee  100  grams,  sugar  21  grams,  cream  30  grams,  syrup  25 

grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Sliced  orange  . 

140 

X 

0.20 

0.280 

Coffee      .     .     . 

100 

X 

0.06 

0.060 

Cream      .     .     . 

30 

X 

0.44        = 

0.132 

Sugar  .... 

21 

X 

0.00        = 

0.000 

Bread  .... 

28 

X 

1.71        = 

0.479 

Mashed  potato 

250 

X 

0.30        = 

0.750 

Lima  beans 

40 

X 

0.76        = 

0.304 

Coffee      .    . 

100 

X 

0.06        = 

0.060 

Sugar       .    . 

21 

X 

0.00 

0.000 

Cream      .     .     , 

30 

X 

0.44        = 

0.132 

Fried  hominy 

115 

X 

0.57        = 

0.656 

Syrup      .     .     . 

48 

X 

0.024      = 

0.012 

Bread       .     .     . 

19 

X 

1.97        = 

0.374 

Consomme  .     . 

150 

X 

0.59        = 

0.885 

String  beans 

140 

X 

0.36 

0.504 

Mashed  potato 

250 

X 

0.34        = 

0.850 

TCice  croquettes 

93 

X 

1.06        = 

0.986 

Cranberry  jam 

95 

X 

0.03        = 

0.029 

Coffee      .     .     . 

100 

X 

0.06        = 

0.060 

Sugar      .     .     . 

21 

X 

0.00 

0.000 

Cream     .     .     . 

30 

X 

0.44        = 

0.132 

Syrup       .     .     . 

25 

X 

0.024      = 

0.006 

Total  nitrogen  in  food  , 

6.691  grams. 

Total  nitrogen  in  urine 

. 



6.330 

Fuel  value  of  the  food    ....     1915  calories. 


70       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


MENDEL. 


Saturday,  May  21,  1904. 

Breakfast.  —  Banana  153  grams,  coffee  150  grams,  sugar  21  grams,  cream  30 

grams. 
Lunch.  —  Bread  25  grams,  potato  croquette  229  grams,  Indian  meal  109  grams, 

tomato  123  grams,  syrnp  48  grams,  coffee  100  grams,  sugar  14  grams, 

cream  20  grams. 
Dinner.  — Bread  31  grams,  bean  soup  100  grams,  fried  potato  200  grams,  bacon 

5  grams,  lettuce-orange  salad  47  grams,  prunes  137  grams,  coffee  100 

grams,  sugar  21  grams,  cream  25  grams,  banana  255  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana    

153 

X 

0.23 

0.352  grams. 

Coffee      

150 

X 

0.06        - 

0.090 

Sugar      

21 

X 

0.00        = 

0.000 

Cream     

30 

X 

0.43        = 

0.129 

Bread  

25 

X 

1.82        = 

0.455 

Potato  croquette  

229 

X 

0.71        = 

1.626 

Indian  meal     

109 

X 

1.09 

1.188 

Tomato   

123 

X 

0.17        = 

0.209 

Syrup      . 

48 

X 

0.024      = 

0.012 

Coffee      

100 

X 

0.06        = 

0.060 

Sugar  

14 

X 

0.00        = 

0.000 

Cream      

20 

X 

0.43 

0.086 

Bread  

31 

X 

1.62        = 

0.502 

Bean  soup    

100 

X 

1.21        — 

1.210 

Fried  potato     

200 

X 

0.60           r= 

1.200 

Bacon      

5 

X 

3.05        = 

0.153 

Lettuce-orange  salad     .     .     .     . 

47 

X 

0.21        = 

0.099 

Prunes     ,     .     .     . 

137 

X 

0.16        = 

0.219 

Coffee  

100 

X 

0.06        = 

0.060 

Sugar  

21 

X 

0.00        = 

0.000 

Cream      

25 

X 

0.43        = 

0.108 

Banana    

255 

X 

0.23        = 

0.587 

Total  nitrogen 

in  food  . 

. 

8.345  grams. 

Total  nitrogen 

in  urine 

, 

,    6.780 

Fuel  value  of  the  food    .     ,     .     .     2485  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       71 


MEN  DEL. 


Sunday,  May  m, 

Breakfast.  —  Banana  220  grams,  orange  60  grams,  coffee  100  grams,  sugar  21 

grams,  cream  25  grams. 
Lunch.  —  Bread  35  grams,  potato  300  grams,  fried  rice  160  grams,  syrup  63 

grams,  ice  cream  84  grams,  coffee  100  grams,  sugar  14  grams. 
Dinner.  —  Cream  of  celery  soup  100  grams,  bread  21  grams,  mashed  potato  250 

grams,  spinach  40  grams,  French  fried  potato  100  grams,  strawberry 

short-cake  120  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana   

220 

X 

0.23        - 

0.506  grams. 

Orange    

60 

X 

0.20        = 

0.120 

Coffee      

100 

X 

0.06        = 

0.060 

Sugar      

21 

X 

0.00        = 

0.000 

Cream      .     . 

25 

X 

0.45        = 

0.113 

Bread  ...          

35 

X 

1.57        = 

0.550 

Potato      

300 

X 

0.30        = 

0.900 

Fried  rice    

160 

X 

0.75        = 

1.200 

Syrup      

63 

X 

0.024      = 

0.015 

Ice  cream    

84 

X 

0.53        = 

0.445 

Coffee      

100 

X 

0.06        - 

0.060 

Sugar  ...»     

14 

X 

0.00        = 

0.000 

Cream  of  celery  soup    .... 

100 

X 

0.33        = 

0.330 

Bread  

21 

X 

1.91        = 

0.401 

Mashed  potato      

250 

X 

0.37        = 

0.925 

Spinach   .     . 

40 

X 

0.55        = 

0.220 

French  fried  potato  

100 

X 

0.57        = 

0.570 

Strawberry  short-cake       .     .     . 

120 

X 

0.50        = 

0.600 

Total  nitrogen 

in  food  . 

7.015  grams. 

Total  nitrogen 

in  urine 

,    5.700 

Fuel  value  of  the  food    .  .    2321  calories. 


7:2       PHYSIOLOGICAL  ECONOMY    IN   NUTRITION 


MENDEL. 


Monday,  May  23,  190  ^ 

Breakfast.  —  Banana  229  grams,  coffee  125  grams,  sugar  21  grams,  cream  25 
grams. 

Lunch.  —  Bread  58  grains,  apple  sauce  125  grams,  scrambled  egg  15  grams, 
consomme'  75  grams,  fried  potato  170  grams,  rice  croquette  197  grams, 
syrup  68  grams,  coffee  100  grams,  sugar  21  grams,  cream  30  grams. 

Dinner. — Bread  72.5  grams,  vegetable  soup  100  grams,  potato  croquette  108 
grams,  bacon  7  grams,  string  beans  120  grams,  water  ice  77  grams, 
coffee  100  grams,  cream  80  grams,  sugar  14  grams,  banana  270  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

ToAl  Nitrogen. 

Banana    .     .     . 

229 

X 

0.23        = 

0.527  grams. 

Coffee      .     .     . 

125 

X 

0.06        = 

0.075 

Sugar      .     .     . 

21 

X 

o.oo      = 

0.000 

Cream      .     .     . 

25 

X 

0.45        = 

0.113 

Bread  .... 

58 

X 

1.63        = 

0.945 

Apple  sauce     . 

125 

X 

0.02 

0.025 

Scrambled  egg 

15 

X 

2.07        = 

0.311 

Consomme  .     . 

75 

X 

0.65        = 

0.488 

Fried  potato 

170 

X 

0.60        = 

1020 

Rice  croquette 

197 

X 

0.61        = 

1.202 

Syrup      .     .     . 

68 

X 

0.024      = 

0.016 

Coffee      .     .     . 

100 

X 

0.06        = 

0.060 

Sugar  .... 

21 

X 

0.00        = 

0.000 

Cream      .     .     . 

30 

X 

0.45        = 

0.135 

Bread       .     .     . 

72.5 

X 

1.75 

1.269 

Soup  .... 

'  .     100 

X 

0.70        = 

0.700 

Potato  croquette 

198 

X 

0.77        = 

1.525 

Bacon       .     .     . 

7 

X 

3.28        = 

0.230 

String  beans 

120 

X 

0.22        = 

0.264 

Water  ice     .     . 

77 

X 

0.006      = 

0.005 

Coffee      .     .     . 

100 

X 

0.06        = 

0.060 

Cream      .     .     . 

30 

X 

0.45        = 

0.135 

Sugar  .... 

14 

X 

0.00        = 

0.000 

Banana    .     .     . 

270 

X 

0.23        = 

0621 

Total  nitrogen  in  food  . 

9.726  grams. 

Total  nitrogen  in  urine 

5.750 

Fuel  value  of  the  food    ....    2756  calories. 


PHYSIOLOGICAL    ECONOMY    IN    NUTRITION       73 


MENDEL. 


Tuesday,  May  ££,  1904. 

Breakfast.  —  Orange  100  grams,  rolls  37  grams,  rice  50  grams,  syrup  25  grams, 

coffee  125  grams,  sugar  21  grams,  cream  50  grams. 
Lunch.  —  Bread  77  grams,  cream  of  celery  soup  125  grams,  mashed  potato  270 

grams,  tomato  sauce  50  grams,  farina  croquette   191   grams,  syrup   78 

grams,  coffee  75  grams,  cream  20  grams,  sugar  7  grams. 
Dinner.  —  Bread  49  grams,  tomato  soup  200  grams,  French  fried  potato  200 

grams,  spinach  50  grams,  farina  croquette  276  grams,  syrup  100  grams, 

coffee  100  grams,  sugar  14  grams,  cream  50  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Orange     

100 

X 

0.20        = 

0.200  grams. 

Bread  rolls  

37 

X 

1.64        = 

0.607 

Rice    

50 

X 

0.36 

0.180 

Syrup       

25 

X 

0.024      = 

0.006 

Coffee      

125 

X 

006        = 

0.075 

Sugar       

21 

X 

0.00        = 

0.000 

Cream      

50 

X 

0.45        = 

0.225 

Bread  

77 

X 

1.66 

1.278 

Celery  soup      

125 

X 

0.48 

0.600 

Mashed  potato      

270 

X 

0.26        = 

0.702 

Tomato  sauce  

50 

X 

023        = 

0.115 

Farina  croquette  

191 

X 

0.74        = 

1.413 

Syrup      

78 

X 

0.024      = 

0.019 

Coffee      

75 

X 

0.06        = 

0.045 

Cream      

20 

X 

0.45        = 

0.090 

Sugar       

7 

X 

0.00        = 

0.000 

Bread  

40 

X 

1.82        = 

0.892 

Tomato  soup    

200 

X 

0.19        = 

0.380 

French  fried  potato  

200 

X 

0.46        = 

0.920 

Spinach  

50 

X 

054        = 

0.270 

Farina  croquette  

276 

X 

0.76        = 

2.098 

Syrup      ".     .     . 

100 

X 

0.024      = 

0.024 

Coffee      

100 

X 

0.06 

0.060 

Sugar  

14 

X 

0.00        = 

0000 

Cream  

50 

X 

0.45        = 

0.225 

Total  nitrogen 

in  food 

.  10.424  grams. 

Total  nitrogen 

in  urine 

. 

.     .     .     ,     . 

.     6.390 

Fuel  value  of  the  food    ....    3229  calories. 


14.      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


NITROGEN  BALANCE.  —  Mendel 


Nitrogen                                    Output. 
Taken  in.        Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

May  18             8.668  grams. 

6.06  grams. 

14  grains. 

19             6.474 

7.17 

39 

20             6.691 

6.33 

30 

21             8.345 

6.78 

83  contain  6.06%  N  =  5.03  grm. 

N. 

22             7.015 

5.70 

23             9.726 

5.75 

38 

24           10.424 

6.39 

57 

N. 

95  contain  5.76%  N  =  5.47  grm. 

10.50  grm. 

N. 

57.343 

44.18        + 

10  50  grams  nitrogen. 

57.343  grams  N 

54.68 

grams  nitrogen. 

Nitrogen  balance 

for  seven  days 

=        +2.663  grams. 

Nitrogen  balance 

per  day 

=        +0.380  gram. 

Average  Intake. 

Calories  per  day  . 
Nitrogen  per  day 



....     2448. 
,     8.192  fframs. 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       75 

In  this  period  of  seven  days  the  average  daily  intake  of 
nitrogen  was  8.192  grams,  or  only  0.36  gram  per  day  more 
than  in  the  first  balance  period,  while  the  average  fuel  value  of 
the  food  amounted  to  2448  calories  per  day.  Yet  the  average 
daily  output  of  nitrogen  through  the  urine  for  this  period 
was  6.31  grams,  or  1.2  grams  per  day  less  than  in  the  first 
balance  experiment.  Further,  under  the  conditions  of  this 
balance  experiment,  the  body  was  laying  up  0.380  gram  of 
nitrogen  per  day,  i.  e.r  showing  a  plus  balance  of  2.66  grams 
of  nitrogen  for  the  seven  days'  period.  Again,  it  is  to  be 
noted  that  the  average  daily  amount  of  nitrogen  metabolized, 
6.31  grams,  was  0.22  gram  less  than  the  average  daily  nitro- 
gen excretion  for  the  entire  seven  months'  period,  6.53  grams. 
Evidently,  this  subject  was  quite  able  to  maintain  nitrogen 
equilibrium  with  a  metabolism  of  only  6.31  grams  of  nitrogen 
per  day,  on  a  daily  diet  having  a  fuel  value  of  about  2400 
calories.  Indeed,  taking  into  account  the  amount  of  the 
plus  nitrogen  balance,  it  is  evident  that  the  daily  food  was 
somewhat  in  excess  of  the  real  requirements  of  the  body, 
under  the  then  existing  conditions  of  body-weight  and  bodily 
activity. 

Again,  we  would  call  attention  to  the  thorough  utilization 
of  the  food  in  this  experiment,  emphasizing  at  the  same  time 
the  voluminous  character  of  the  diet,  together  with  its  largely 
vegetable  nature.  The  contrast  between  the  diet  made  use 
of  by  Dr.  Mendel  and  that  used  by  the  subject  of  the  first 
experiment  is  quite  striking,  since  the  latter  employed  a 
much  more  concentrated  diet  with  an  average  fuel  value  of 
only  1600  calories.  Yet  with  a  total  intake  of  57.343  grams 
of  nitrogen  for  the  seven  days  of  Dr.  Mendel's  balance  period, 
10.5  grams  only  passed  out  through  the  rectum,  or  18.3  per 
cent,  while  in  the  second  nitrogen  balance  of  the  first  subject, 
with  the  more  concentrated  diet,  17.1  per  cent  of  the  total 
ingested  nitrogen  appeared  in  the  fceces.  In  view  of  the 
great  divergence  in  the  character  and  volume  of  the  intake, 
it  is  rather  remarkable  there  should  be  so  little  difference  in 
the  relative  utilization  of  the  two  diets. 


76       PHYSIOLOGICAL   ECONOMY    IN    NUTRITION 

Finally,  taking  the  average  daily  excretion  of  nitrogen 
through  the  kidneys  from  November  10  to  June  23,  as  a 
measure  of  the  nitrogen  metabolized  daily,  viz.,  6.53  grams, 
and  taking  the  body- weight  at  70  kilos,  it  is  plain  to  see  that 
the  nitrogen  metabolized  per  kilo  of  body-weight  throughout 
this  experiment  was  0.093  gram,  closely  similar  to  the  result 
obtained  with  the  first  subject.  In  other  words,  both  of  these 
subjects,  though  widely  different  in  body-weight,  under  dif- 
ferent degrees  of  physical  activity,  and  living  on  different 
forms  of  diet,  seemingly  required  for  the  maintenance  of 
equilibrium  essentially  the  same  amount  of  nitrogen  per 
kilo  of  body- weight ;  viz.,  with  the  first  subject  0.0947  gram, 
if  we  take  the  lower  figure  of  the  last  two  months,  and  0.093 
gram  with  the  second  subject. 

Regarding  the  fuel  value  of  the  daily  food,  Dr.  Mendel 
with  a  body- weight  of  70  kilos,  during  the  second  balance 
period,  apparently  utilized  on  an  average  34.9  calories  per 
kilo  of  body-weight  daily,  while  the  first  subject,  of  57  kilos 
body-weight,  made  use  of  only  28  calories  per  kilo.  The  fuel 
value  of  the  daily  food  must,  however,  as  is  well  known,  vary 
greatly  with  differing  degrees  of  physical  activity,  from  which 
arises  the  necessity  for  corresponding  variation  in  the  amounts 
of  non-nitrogenous  foods  ingested. 

Dr.  Frank  P.  Underbill,  instructor  in  physiological  chemis- 
try in  the  Sheffield  Scientific  School,  is  another  subject  of 
experiment  who  volunteered  to  study  on  himself  the  effects 
of  a  lowered  proteid  intake.  Prior  to  the  experiment  he  was 
in  the  habit  of  eliminating  from  16  to  16.5  grams  of  nitrogen 
per  day  through  the  kidneys,  representing  the  usual  105 
grams  of  proteid  food  metabolized. 

Dr.  Underbill,  at  the  beginning  of  the  experiment,  July  1, 
1903,  was  twenty-six  years  of  age  and  weighed  67.6  kilos. 
For  a  period  of  two  weeks,  from  July  14  to  August  2,  he 
gradually  reduced  the  intake  of  proteid  food  as  well  as  the 
total  amount  of  food  consumed,  doing  this  in  part  by  dimin- 
ishing the  quantity  eaten  at  breakfast,  and  in  smaller  meas- 


PHYSIOLOGICAL   ECONOMY    IN    NUTRITION       77 

lire  at  the  two  other  meals  of  the  day.  During  this  period 
of  two  weeks,  the  urine  and  faeces  were  analyzed  with  the 
results  shown  in  the.  accompanying  table.  Regarding  the 
extent  of  proteid  metabolism,  it  will  be  seen  that  the  nitrogen 
content  of  the  urine  fell  from  14.28  grams  per  day  down  to 
5  to  6  grams  per  day.  Having  reached  this  level,  the  subject 
maintained  it  throughout  the  summer  of  1903,  occasional 
analyses  being  made  to  demonstrate  the  level  of  nitrogen 
excretion. 


Date. 

Body- 
weight. 

Urine. 

Faeces. 

Total 
Nitrogen. 

Volume. 

Sp.  Gr. 

Nitrogen. 

Moist. 

Dry. 

Nitrogen. 

1903. 

c.c. 

grams. 

grams. 

grams. 

grams. 

grams. 

July  14 

07.0 

1300 

1018 

14.28 

156.0 

30.5 

1.59 

15.87 

15 

67.6 

1095 

1020 

11.72 

70.0 

17.0 

0.80 

12.52 

16 

67.1 

860 

1021 

11.72 

182.5 

44.5 

2.12 

13.84 

17 

60.0 

675 

1022 

9.39 

134.0 

43.0 

2.05 

11.44 

18 

66.3 

865 

1021 

10.45 

57.5 

20.0 

0.95 

11.40 

19 

65.7 

785 

1021 

10.34 

170.0 

41.0 

1.95 

12.29 

20 

65.7 

740 

1024 

10.34 

76.0 

35.0 

1.66 

12.00 

21 

65.7 

910 

1017 

11.61 

96.0 

32.0 

1.52 

13.13 

22 

65.7 

900 

1013 

9.50 

56.0 

31.0 

1.75 

11.25 

23 

65.3 

600 

1017 

8.65 

41.0 

14.0 

0.79 

9.35 

24 

65.0 

640 

1013 

6.65 

151.0 

33.0 

1.86 

8.51 

25 

65.3 

690 

1012 

6.01 

86.0 

29.0 

1.63 

7.64 

26 

65.3 

410 

1023 

6.65 

57.0 

19.0 

1.06 

7.71 

27 

65.7 

530 

1017 

6.75 

202.0 

33.0 

1.86 

8.61 

28 

65.7 

610 

1013 

5.49 

1550 

26.0 

1.46 

6.95 

•2!) 

66.4 

620 

1017 

5.96 

121.0 

26.0 

1.46 

7.42 

30 

66.3 

700 

1016 

5.80 

233.0 

48.0 

2.71 

8.51 

31 

65.8 

1265 

1010 

6.70 

211.0 

36.0 

2.03 

8.73 

Aug.    1 

653 

1240 

100U 

6.23 

1720 

23.0 

1.29 

7.52 

2 

653 

760 

1016 

6.75 

214.0 

27.0 

1.42 

8.17 

11 

65.3 

500 

1017 

6.44 

152.0 

22.0 

1.34 

7.78 

12 

65.3 

405 

1024 

6.86 

70.0 

15.0 

0'.)] 

7.77 

13 

65.3 

540 

1019 

6.23 

90.0 

10.0 

0.61 

6.84 

78       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

In  connection  with  the  accompanying  table  of  results, 
attention  is  called  to  the  composition  of  the  fseces  with 
special  reference  to  their  content  of  nitrogen.  The  point  to 
be  emphasized  is  the  gradual  increase  in  the  percentage  con- 
tent of  fsecal  nitrogen,  associated  with  the  changed  diet  and 
the  general  diminution  of  food  intake.  This  is  well  illus- 
trated by  the  following  figures,  giving  the  percentage  of 
nitrogen  in  the  dry  fseces  for  the  three  periods  of  July  14-21, 
July  22-30,  and  August  11-13: 

July  14-21,         4.77  per  cent  Nitrogen 
July  22-30,         5.65    "      " 
Aug.  11-13,        6.11    "      " 

The  diminished  amount  of  fsecal  discharge  means  naturally 
not  only  a  smaller  intake  of  food,  but  implies  also  a  greater 
utilization  of  the  food  ingested,  and  as  a  result  the  increased 
percentage  of  nitrogen  in  the  discharges  shows  itself  because 
of  the  relatively  larger  preponderance  of  nitrogenous  secre- 
tions from  the  intestinal  tract. 

The  latter  part  of  September,  1903,  Dr.  Underhill  attempted 
to  return  to  his  original  methods  of  living,  but  found  diffi- 
culty in  consuming  the  daily  quantities  of  food  he  had  for- 
merly been  in  the  habit  of  taking.  From  October  11  to 
October  25,  1903,  however,  he  raised  the  consumption  of 
proteid  food  to  such  a  degree  that  the  nitrogen  excretion 
through  the  urine  averaged  from  10  to  12  grams  per  day. 
After  this  date  he  fell  back  to  the  lower  proteid  intake,  and 
from  that  period  to  June  23,  1904,  he  maintained  a  low  level 
of  proteid  metabolism  without  detriment  to  his  bodily  vigor, 
and,  as  he  believes,  with  a  distinct  betterment. 

The  following  tables  of  results  extending  from  October  11, 
1903,  to  June  23,  1904,  show  the  data  collected. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       79 
UNDERBILL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

Pa05. 

1903. 

kiloa 

c.c. 

grams 

gram 

grams 

Oct.  11 

65.4 

1300 

1015 

10.37 

0.611 

1.72 

12 

.   .   . 

700 

1022 

907 

.   .   . 

.  .  . 

18 

.    .   . 

1050 

1022 

12.35 

0820 

2.15 

14 

1400 

1017 

12.01 

.  .  . 

. 

15 

.   .   . 

870 

1020 

11.48 

0.671 

1.76 

16 

1165 

1013 

12.09 

.  .  . 

.  . 

17 

.  .  . 

840 

1020 

11.24 

.  .  . 

.  .  . 

18 

1150 

1017 

10.00 

0.613 

1.77 

19 

.   .  . 

678 

1022 

7.79 

.  . 

. 

20 

1165 

1018 

10.76 

0.603 

1.60 

21 

.  .   . 

1400 

1017 

11.91 

.  .  . 

. 

22 

950 

1019 

10.71 

0.643 

1.73 

23 

1165 

1017 

12.82 

.  .  . 

.  . 

24 

65.4 

850 

1025 

12.49 

.  .  . 

.  .  . 

25 

.  . 

850 

1022 

11.07 

0.645 

1.76 

26 

.  .  . 

1025 

1018 

27 

.  . 

775 

1018 

28 
29 
30 

ol 

.  .  . 

1140 
765 
860 
1150 

1015 
1020 
1019 
1015 

8.31 
daily 
average 

0.465 
daily 
average 

1.18 
daily 
average 

Nov.    1 

750 

1020 

2 

675 

1022 

;} 

955 

1014 

4 

. 

1270 

1012 

7.91 

0.469 

1.30 

5 

.  .  . 

885 

1015 

6 

. 

770 

1020 

7 

.  .  . 

860 

1021 

8 

.  .  . 

775 

1020 

9 

.  .  . 

890 

1018 

10 

1070 

1018 

11 
12 

755 
950 

1020 
1023 

-     7.86 

0.537 

1.40 

18 

1100 

1017 

14 

.  .  . 

980 

1015 

15 

630 

1020 

16 

65.0 

700 

1020 

17 

18 

1000 
940 

1015 
1018 

.     7.82 

0.467 

1.49 

19 

770 

1023 

80       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

UNDERBILL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903. 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  20 

770 

1025 

1 

21 

790 

1020 

j-     7.82 

0.467 

1.49 

22 

770 

1021 

J   daily  av. 

daily  av. 

daily  av. 

23 

590 

1025 

27 
28 

710 
1080 

1024 
1017 

I     8.55 

0.476 

1.67 

29 

.   .   . 

760 

1019 

J 

30 

.   .   . 

870 

1018 

Dec.     1 

. 

860 

1017 

2 

.   •   . 

1120 

1015 

3 

.   .   . 

1450 

1009 

-     7.72 

0.506 

1.43 

4 

.   .   . 

720 

1019 

5 

. 

720 

1019 

6 

510 

1027 

7 

65.1 

700 

1018 

1 

8 

650 

1018 

9 

860 

1013 

10 

. 

975 

1020 

•     7.36 

0.474 

1.44 

11 

. 

800 

1021 

12 

830 

1018 

13 

. 

750 

1019 

„ 

14 

.  . 

860 

1018 

15 

.  .  . 

870 

1019 

16 

.  .  . 

880 

1015 

17 

. 

820 

i-   8.11 

0.497 

1.35 

18 

.  . 

760 

1021 

19 

.  .  . 

860 

1017 

20 

.  .  . 

520 

1023 

J 

21 

22 

65.0 

1200 
510 

1014 
1025 

I      7.18 

1.05 

23 

650 

.  .  . 

24 

670 

.  .  . 

25 

500 

.  .  . 

6.70 

0.356 

0.07 

26 

.  .  . 

650 

.  .  . 

27 

.  .  . 

850 

J 

28 

65.2 

930 

.  .  . 

29 
30 

1200 

750 

.  .  . 

-     8.70 

0.626 

1.21 

31 

.  .  . 

1280 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       81 
UNDERHILL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,05. 

1904 

kilos 

c.c. 

grams 

gram 

grams. 

Jan.      1 

.   .  . 

750" 

.   .  . 

2 

.   .   . 

750 

-    8.7 

0.626 

1.21 

3 
4 

870 
1230 

daily  av. 

daily  av. 

daily  av. 

5 

720 

1023 

6 

.  .   . 

960 

1020 

7 
8 

760 

1000 

1022 
1017 

.   8.23 

0.530 

1.24 

9 

.  .  . 

720 

1025 

10 

65.  1 

730 

1021 

11 

700 

1016 

12 

• 

650 

1020 

13 

.  .  . 

700 

1024 

14 

.  .  . 

660 

1025 

.   7.74 

0.618 

1.20 

15 

.  .  . 

610 

1025 

16 

.  .  . 

710 

1024 

17 

660 

1022 

18 

. 

770 

1016 

19 

64.8 

700 

1022 

20 

.  .  . 

1130 

1018 

21 

*  .  . 

830 

1020 

.   7.80 

0.705 

1.14 

22 

600 

1019 

23 

480 

1021 

24 

,  ,  . 

750 

1019 

J 

25 

680 

1020 

26 

. 

800 

1018 

27 

•  .  . 

800 

1020 

28 

.  . 

700 

1020 

•  6.85 

0.500 

1.07 

29 

64.4 

1010 

1014 

30 

.  . 

980 

1018 

31 

820 

1015 

Feb.      1 

990 

1015 

2 

660 

1020 

3 

64.4 

1060 

1015 

4 

.  .  . 

980 

1017 

•'  7.98 

0.535 

1.24 

5 

.  .  . 

970 

1014 

6 

.  .  . 

790 

1019 

7  ' 

. 

1120 

1015 

8 

. 

715 

1021 

8.11 

.  .  . 

.  .  . 

9 

64.4 

1225 

1014 

7.49 

0.450 

82       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

UNDER  MILL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

By.  Gr. 

Nitrogen. 

Uric  Acid. 

P20r,. 

1904. 

kilos 

c.c. 

grams 

gram 

grams 

Feb.    10 

64.4 

770 

1018 

6.14 

0.505 

.   .   . 

11 

64.5 

715 

1022 

8.02 

0.568 

.   .   . 

12 

.  .  . 

850 

1021 

8.82 

0.539 

.   .   . 

13 

.  .  . 

490 

1028 

7.17 

0.505 

14 

64.4 

795 

1020 

7.73 

0.543 

15 

.  .  . 

780 

1021 

16 

920 

1023 

17 

. 

660 

1021 

18 

. 

640 

1027 

8.27 

0.558 

19 

.  .  . 

730 

1023 

daily 

daily 

20 

.  .  . 

840 

1027 

average 

average 

21 

.  .  . 

700 

1018 

J 

22 

.  .  . 

440 

1025 

23 

600 

1023 

24 

... 

750 

1022 

25 

.  .  . 

830 

1017 

7.47 

0.556 

26 

64.0 

870 

1021 

27 

910 

1015 

28 

. 

950 

1014 

29 

600 

1021 

Mar.     1 

.  .  . 

680 

1021 

2 

.  .  . 

1120 

1011 

3 

610 

1021 

-     7.15 

0.526 

.   .   . 

4 

1080 

1016 

5 

. 

1220 

1034 

6 

.  . 

890 

1015 

7 

.  .  . 

1000 

1014 

I 

8 

.  .  . 

650 

1020 

9 

.  .  . 

750 

1020 

10 

850 

1018 

-     8.18 

,  0.682 

11 

.  .  . 

950 

1014 

12 

1000 

1016 

13 

64.2 

860 

1019 

14 

.  .  . 

840 

1020 

15 

920 

1016 

16 

.  .  . 

750 

1020 

17 

.  . 

820 

1017 

7.83 

0.540 

.  •   . 

18 

.  .  » 

1220 

1012 

19 

920 

1015 

20 

700 

1022 

J 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       83 
UNDERHILL. 


Date. 

Body- 
weight. 

Urine. 

Volume 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA. 

1904. 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  21 

.  .  . 

900 

1015 

22 

980 

1013 

23 

.   .  . 

990 

1014 

24 

.  .   . 

750 

1020 

8.04 

0.733 

. 

25 

.  .  . 

820 

1017 

daily 

daily 

26 

.  .  . 

700 

1021 

average 

average 

27 

910 

1020 

28 

. 

930 

1017 

.  .  • 

.  .  . 

. 

30 

900 

1020 

.  .  . 

31 

.  .  . 

450 

.  .  . 

Apr.     1 

500 

.  .  . 

2 

.  .  . 

420 

.  .  . 

3 

.  .   . 

600 

.  .  . 

4 

.   .  . 

950 

.  .  • 

5 

.  .  , 

930 

.  .  . 

•    7.87 

0.530 

1.44 

6 

.  .  . 

980 

.  .  . 

daily 

7 

.  .  . 

600 

.  .  . 

average 

8 

.  .  . 

980 

.  .  . 

9 

.  .   . 

800 

.  .  . 

10 

.  • 

810 

J 

11 

65.2 

940 

1017 

1 

12 

.  .  . 

710 

1024 

\    9.46 

13 

.  .  . 

750 

1024 

J 

14 

.  > 

740 

1020 

7.55 

0.496 

15 

.  .  . 

590 

1024 

6.51 

16 

.  .  . 

900 

1016 

7.51 

17 

.  .  . 

1290 

1009 

511 

18 

65.2 

590 

1017 

6.96 

19 

630 

1024 

6.39 

20 

•  . 

670 

1022 

7.48 

21 

•  • 

900 

1021 

8.10 

0.527 

22 

•  •  • 

980 

1017 

7.00 

23 

. 

850 

1019 

7.60 

24 

. 

610 

1023 

733 

25 

65.0 

600 

1021 

8.23 

26 

. 

610 

1014 

5.82 

27 

28 

600 
970 

1023 
1015 

7.27 
7.05 

0.490 

29 

795 

1017 

5.91 

30 

700 

1021 

6.80 

84       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

UNDERBILL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

May  1 

.  .  . 

795 

1016 

5.72 

0.490 

.  .  . 

2 

65.2 

860 

1017 

6.50 

3 

1120 

1016 

6.92 

4 

1090 

1015 

6.54 

5 

•  .  « 

580 

1021 

5.92 

0.344 

.  . 

6 

.  .  . 

700 

1020 

7.29 

daily 

7 

895 

1017 

8.97 

average 

8 

.  .  . 

800 

1016 

7.30 

9 

65.2 

895 

1019 

6.28 

10 

.  .  . 

850 

1019 

6.27 

11 

.  .  . 

960 

1019 

7.26 

12 

.  .  . 

690 

1022 

6.29 

0.416 

13 

.  . 

990 

1017 

7.96 

14 

.  .  . 

690 

1022 

7.21 

15 

900 

1015 

6.15 

16 

65.1 

945 

1014 

5.10 

17 

1090 

1016 

6.15 

18 

620 

1020 

5.21 

19 

. 

1110 

1015 

6.53 

20 

.  .  . 

895 

1016 

6.12 

0.364 

."  . 

21 

.  .  . 

810 

1019 

6.95 

22 

.  .  . 

1110 

1016 

8.72 

23 

65.0 

685 

1020 

7.07 

24 

.  .  . 

560 

1021 

6.78 

25 

.  .  . 

1090 

1010 

6.02 

26 

.  .  . 

610 

1017 

5.97 

27 

.  .  . 

790 

1016 

6.83 

28 

1100 

1014 

7.65 

0.420 

.  .  . 

29 

.  .  . 

650 

1021 

6.12 

30 

65.0 

630 

1021 

5.21 

31 

.  .  . 

660 

1018 

5.07 

J 

June  1 

65.1 

920 

1014 

5.96 

.  .  . 

2 

65.1 

800 

1013 

5.81 

.  .  . 

3 

65.0 

950 

1014 

7.30 

.  .  . 

.  .  . 

4 

.  .  . 

790 

1015 

6.78 

.  .  . 

5 

•  . 

780 

1020 

8.28 

.  . 

.  .  . 

6 

65.1 

890 

1015 

6.89 

.  .  . 

.  .  . 

7 

.  .  . 

720 

1017 

5.87 

8 

. 

950 

1015 

5.93 

. 

9 

1060 

1014 

4.96 

.  .  . 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       85 
UNDERBILL. 


Date. 

Body- 
weight. 

Uriue. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,O, 

1904 

kilos 

c.c. 

grams 

gram 

grams 

June   10 

.   .   . 

940 

1017 

5.92 

.  .   . 

.   .   . 

11 

.   .  . 

1050 

1019 

7.62 

.  . 

. 

12 

.  .   . 

1000 

1017 

6.66 

.   .   . 

13 

.  .   . 

890 

1021 

7.26 

. 

14 

1340 

1016 

6.91 

.  . 

. 

15 

1190 

1015 

6.86 

.  . 

.  .   . 

16 

720 

1025 

7.99 

.   .   . 

17 

18 

65.2 

800 
820 

1017 
1018 

7.25^ 
6.99* 

•  •   • 

19 

. 

920 

1014 

6.18 

.   . 

.   .   . 

20 

.  .  . 

890 

1015 

6.03 

.  .   . 

.   .    . 

21 

.  .  . 

900 

1016 

6.37 

.   .   . 

22 

.  .  . 

760 

1018 

6.79 

23 

630 

1020 

6.06 

Daily  average  from 

Oct.  26,  1903 

833 

1.018 

7.43 

0.516 

1.28 

It  will  be  seen  by  a  study  of  the  analytical  data  that  Dr. 
Underbill  had  an  average  daily  excretion  of  nitrogen  through 
the  kidneys  from  October  26,  1903,  to  June  23,  1904,  of  7.43 
grams.  From  October  26  to  April  13,  a  period  of  nearly  six 
months,  the  average  daily  excretion  was  7.81  grams  of  nitro- 
gen, while  from  the  latter  date  to  June  23  the  average  daily 
excretion  amounted  to  6.68  grams  of  nitrogen.  Taking  the 
body- weight  at  65  kilos,  the  lower  nitrogen  figure  would  mean 
a  metabolism  of  0.102  gram  of  nitrogen  per  kilo  of  body- 
weight,  closely  akin  to  the  figures  obtained  with  the  two 
preceding  subjects. 

An  excretion  of  6.68  grains  of  nitrogen  corresponds  to  the 
metabolism  of  41.75  grams  of  proteid  matter,  while  the  excre- 
tion of  7.43  grams  of  nitrogen  implies  the  metabolism  of  46.4 
grams  of  proteid,  being  less  than  one-half  the  ordinarily  ac- 
cepted requirement  for  the  healthy  adult. 


86       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

During  this  long  period  of  eight  months  the  body -weight 
was  stationary,  carrying  with  it  the  assumption  that  the  body 
was  in  a  condition  of  nitrogen  equilibrium.  It  should  be 
emphasized  in  connection  with  Dr.  Underbill's  case,  that 
throughout  the  entire  period  of  eight  months,  and  more, 
there  was  perfect  freedom  in  the  choice  of  food.  Further, 
it  will  be  noticed  by  a  study  of  the  dietary  made  use  of  in 
the  balance  experiments  that  Dr.  Underbill  did  not  reduce 
his  nitrogen  intake  by  any  exclusion  of  meat.  He  practically 
made  use  of  his  ordinary  diet,  such  as  he  had  always  been  ac- 
customed to,  but  with  a  decided  diminution  of  the  amount  of 
proteid  food,  accompanied  by  a  gradual  reduction  in  the  total 
amount  of  food  consumed  each  day.  His  diet,  therefore,  was 
in  no  sense  a  vegetable  diet.  Meat  was  conspicuous  in  his 
daily  food,  but  naturally  in  reduced  quantities. 

On  February  9  a  nitrogen  balance  was  attempted,  in  which 
a  careful  comparison  of  the  nitrogen  content  of  all  intake 
and  output  was  made 'for  a  period  of  six  days.  By  a  study 
of  the  results  of  this  balance  period,  shown  in  the  accom- 
panying tables,  it  will  be  noticed  that  not  only  was  there 
no  deficiency  of  nitrogen,  but  the  body  was  laying  on  ni- 
trogen at  the  rate  of  0.158  gram  per  day.  Further,  it  will 
be  observed  that  the  fuel  value  of  the  food  per  da^y  averaged 
only  a  little  over  2000  calories.  Yet  this  amount  of  food, 
with  its  comparatively  low  fuel  value,  carried  with  it  only 
8.83  grams  of  nitrogen  per  day.  Upon  this  quantity  of  food 
the  body  was  able  to  maintain  itself,  with  a  little  nitrogen 
to  spare  and  with  sufficient  fuel  value  in  the  food  to  supply 
all  the  energy  required  for  muscular  contraction,  mental 
effort,  and  the  maintenance  of  body  temperature. 


PHYSIOLOGICAL  ECONOMY    IN   NUTRITION       87 


UNDERBILL. 
Tuesday,  February  9  1904- 

Breakfast.  —  Bread  22  grams,  tea  146  grams. 

Lunch.  —  Macaroni  129  grams,  fried  sweet  potato  85.5  grams,  bread  59  grams, 

butter  15  grams,  fig  cake  with  wine  sauce  115  grams,  sugar  15  grams, 

coffee  210  grams. 
Dinner.  —  Bread  27.9  grams,  beef  48  grams,  potato  207.5  grams,  butter  19  grams, 

pie  272  grams,  coffee  210  grams,  sugar  10  grams. 


Food.  Grains. 

Bread    .      22  +  59  +  27.9    =  108.9 

Tea 146.0 

Macaroni 129.0 

Sweet  potato 85.5 

Butter  ....     15  +  19    =  34.0 

Fig  cake 115.0 

Sugar   ....     15  +  10    =  25.0 

Coffee  (lunch) 210.0 

Beef 48.0 

Potatoes 207.5 

Pie 272.0 

Coffee  (dinner) 210.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 
X 

1.61 
0.018      = 

1.753  grams. 
0.026 

X 

0.87        = 

1.122 

X 

0.28        = 

0.240 

X 

0.088      = 

0.030 

X 

0.69        = 

0.793 

X 

0.00 

0.000 

X 

0.099      = 

0.207 

X 

2.64        = 

1.267 

X 

0.36        = 

0.747 

X 

0.49        = 

1.332 

X 

0.15       = 

0315 

7.832  grams- 
7.490 

Fuel  value  of  the  food    „     .    .    2232  calories. 


Wednesday,  February  10,  1904. 

Breakfast.  —  Bread  33  grams,  tea  146  grams. 

Lunch.  — Bread  71  grams,  butter  10.5  grams,  apple  fritters  119  grams,  coffee 

210  grams,  sugar  21  grams. 
Dinner.  —  Roast  pork  80  grams,  bread  55.7  grams,  butter  27.8  grams,  cranberry 

sauce  150  grams,  coffee  210  grams,  sugar  21  grams. 


Food. 

Bread    .  33  +  71  +  55.7 

Tea  .   \ 

Butter  .  .    .    10.5  +  27.8 


Grams.  Per  cent  Nitrogen.  Total  Nitrogen. 

159.7  X        1.65        =  2.635  grams. 

146.0  X        0.076      =  0.109 

38.3  X        0.088      =  0.033 


88       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


UNDERBILL. 


Apple  fritters 119.0 

Coffee  (lunch) 210.0 

Sugar  .  .  .  .  21  +  21  =  42.0 

Roast  pork 80.0 

Cranberry  sauce 150.0 

Coffee  (dinner) 210.0 

Total  nitrogen  in  food  . 

Total  nitrogen  in  urine 


0.45 
0.11 
0.00 
4.80 
0.04 
0.11 


0.535 

0.231 

0.000 

3.840 

0.060 

0.231 

7.674  grams. 

6.140 


Fuel  value  of  the  food 


1694  calories. 


Thursday,  February  11,  1904- 


Breakfast.  —  Bread  38.7  grams,  tea  146  grams. 

Lunch.  —  Bread  97.5  grams,  butter  31.5   grams,   sweet  potato   108.7   grams, 

spaghetti  82.5  grams,  peaches  89.4  grams,  coffee  210  grams,  sugar  21 

grams. 
Dinner.  —  Bread  75  grams,  butter  21.5  grams,  roast  beef  116  grams,  lemon  pie 

188.5  grams,  coffee  210  grams,  sugar  21  grams. 


Food.  Grams. 

Bread    .   38.7  +  97.5  +  75    =  211.2 

Tea 146.0 

Butter  .     .     .    31.5  +  21.5    =      53.0 

Sweet  potato 108.7 

Spaghetti 82.5 

Peaches .      89.4 

Coffee  (lunch) 210.0 

Sugar    ....    21  +  21    =      42.0 

Roast  beef 116.0 

Lemon  pie 188.5 

Coffee  (dinner) 210.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

1.75        = 

3.696  grams. 

X 

0.084      = 

0.122 

X 

0.088      = 

0.046 

X 

0.31        = 

0.336 

X 

0.47        = 

0.387 

X 

0.09        = 

0.080 

X 

0.096      = 

0.201 

X 

0.00        = 

0.000 

X 

3.00        = 

3.480 

X 

0.61        = 

1.149 

X 

0.13        = 

0.273 

9.770  grams. 

8.020 

Fuel  value  of  the  food    .  .    2334  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       89 

UNDERHILL. 
Friday,  February  12,  1904. 


Breakfast.  —  Bread  34  grams,  tea  146  grams. 

Lunch.  —  Bread  42  grams,  butter  20  grams,  codfish  cake  72  grams,  potato  100 

grams,  custard  100  grams,  coffee  210  grams,  sugar  21  grams. 
Dinner.  —  Bread  46  grams,  butter  25.5  grams,  veal  53  grams,  potato  75  grams, 

lima  beans  50  grams,  apple  dumpling  120  grams,  coffee  210  grams,  sugar 

21  grams. 


„     Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Bread  .     .       34 

+  42  +  46    = 

122.0 

X 

1.71 

ss 

2.086  grams. 

Tea  

146.0 

X 

0.045 

= 

0.065 

Butter       .     . 

,20  +  255    = 

45.5 

X 

0.088 

= 

0.040 

Codfish  cake  . 

72.0 

X 

1.57 

— 

1.130 

Potato  .     .     . 

100.0 

X 

0.41 

— 

0.410 

Custard     .     .     , 

100.0 

X 

0.83 

— 

0.830 

Coffee  (lunch)  . 

210.0 

X 

0.078 

=s 

0.163 

Sugar      .     ,     . 

.21  +  21     = 

42.0 

X 

0.00 

= 

0.000 

Veal      .     .     .     , 

53.0 

X 

5.51 

=: 

2.920 

Potato  ... 

75.0 

X 

0.37 

— 

0.277 

Lima  beans    . 

50.0 

X 

0.90 

= 

0.450 

Apple  dumpling 

120.0 

X 

0.72 

— 

0.860 

Coffee  (dinner) 

210.0 

X 

0.12 

=z 

0.252 

Total  nitrogen 

in  food  . 

9.483  grams. 

Total  nitrogen 

in  urine 

8.820 

Fuel  value  of  the  food    .  1735  calories. 


Saturday,  February  13,  1904. 

Breakfast.  —  Bread  35  grams,  tea  146  grams. 

Lunch.  —  Bread  57.5  grams,  butter  28  grams,  sweet  potato  100  grams,  coffee  210 

grams,  sugar  21  grams,  quince  105.5  grams,  apple  turnovers  153  grams. 
Dinner.  —  Bread  35.5  grams,  butter  11  grams,  peas  70  grams,  roast  beef  50 

grams,  pie  169  grams,  coffee  210  grams,  sugar  21  grams. 


Food. 
Bread    .    35  +  57.5  +  35.5 

Tea 

Butter  .     .    .     .    28+11 


Grams.  Per  cent  Nitrogen.    Total  Nitrogen. 

128.0  X         1.64        =        2.099  grams. 

146.0  X        0.033      =        0.048 

39.0  X        0.088      =        0.034 


90       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


UNDERBILL. 


Sweet  potato 100.0 

Coffee  (lunch) 210.0 

Sugar    .     ...     21  +  21     =      42.0 

Quince 105.5 

Apple  turnovers 153.0 

Peas 70.0 

Roast  beef 50.0 

Pie 169.0 

Coffee  (dinner) 210.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

0.37 

5= 

X 

0.15 

— 

X 

0.00 

= 

X 

0.047 

•= 

X 

0.96 

=. 

X 

0.96 

— 

X 

3.22 

= 

X 

0.43 

— 

X 

0.11 

= 

0.370 

0.315 

0.000 

0.049 

1.468 

0.672 

1.610 

0.726 

0.231 

7.622  grams 

7.170 


Fuel  value  of  the  food    ....    2186  calories. 


Sunday,  February  14, 1904. 

Breakfast.  —  Bread  31  grams,  tea  146  grams. 

Lunch.  —  Bread  70.5  grams,  butter  29  grams,  potato  123  grams,  apple  sauce 

127.5  grams,  coffee  210  grams,  sugar  21  grams. 
Dinner.  —  Bread  20.5  grains,  butter  23  grams,  chicken  101.5  grams,  potnto  80 

grams,  succotash  80  grams,  chocolate  cake  103  grams,  ice  cream  125.8 

grams,  coffee  210  grams,  sugar  21  grams. 


Food. 
Bread    .    31  + 
Tea  .... 
Butter   .    .    . 
Potato 

Grams. 

70.5  +  20.5    =    122.0 
146.0 
.    29  +  23    =      52.0 
1230 

Per  cent  Nitrogen.    Total  Nitrogen. 
X         1.75        =        2.135  grams. 
X         0.063      =        0.091 
X        0.088      =        0.045 
X        0.41        =        0.504 
X        0.029      =        0.037 
X        0.10        =     '  0.210 
X        0.00        =        0.000 
X        5.08        =        5.150 
X        0.37        =        0.296 
X        0.57        -        0.456 
X        0.75        =        0.772 
X        0.58        =        0729 
X        0.11        =        0231 

Apple  sauce   . 
Coffee  (lunch) 
Sugar    .     .     . 
Chicken 

127.5 
2100 

.     21  +  21     =      42.0 
101  5 

Potato   .     .     . 

800 

Succotash  .     . 

800 

Chocolate  cake 
Ice  cream  . 

.    .    .                  1030 

.    .         .              1258 

Coffee  (dinner) 

2100 

Total  nitrogen  in  food  . 
Total  nitroeren  in  urine  , 

.    .  10.656  grams. 

,    7.730 

Fuel  value  of  the  food    .     ,     ,     .    2231  calories. 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION       91 


NITROGEN   BALANCE.  —  Underhill. 


Nitrogen 
Taken  in. 


Output. 


Nitrogen  in  Urine. 


Feb.    9 

7.832  grams. 

7.49 

10 

7.674 

6.14 

11 

9.770 

8.02 

12 

9.483 

8.82 

13 

7.622 

7.17 

14 

10.656 

7.73 

53.037 


45.37 


Weight  of  Faeces  (dry). 
9.5  grams. 

32.0 

9.5 

28.0 

24.0 

103.0  grams  contain 

6.52  %N. 
6.715  grams  nitrogen 


53.037  grams  nitrogen.     52.085  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        +0.952  gram. 
Nitrogen  balance  per  day  =        +0.158  gram. 

Average  Intake. 

Calories  per  day 2068. 

Nitrogen  per  day 8.83  grams. 


92       PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

On  June  1,  near  the  close  of  the  experiment,  a  second  nitro- 
gen balance  was  attempted,  with  a  view  to  seeing  if  under 
the  existing  conditions  of  life  and  activity  it  was  possible  to 
reduce  the  fuel  value  of  the  food,  and  at  the  same  time  dimin- 
ish in  still  greater  measure  the  quantity  of  proteid  food  taken. 
The  results  of  this  trial  are  seen  in  the  accompanying  tables, 
where  for  four  days  a  careful  comparison  of  output  and  intake 
is  shown.  It  will  be  observed  from  these  tables  that  the  aver- 
age fuel  value  of  the  food  per  day  was  reduced  to  1785  calories, 
and  that  the  average  intake  of  nitrogen  was  restricted  to 
6.73  grams  per  day.  The  balance  shown  is  a  minus  balance, 
although  the  deficiency  per  diem  is  not  large.  It  is  very 
obvious  that  both  the  nitrogen  and  fuel  value  of  the  food 
can  be  reduced  considerably  below  the  average  maintained 
during  the  period  of  the  first  balance,  but  not  to  the  degree 
attempted  in  the  second  balance,  and  secure  nitrogen  or  body 
equilibrium.  It  will  be  noted  in  this  last  nitrogen  balance, 
that  the  average  daily  output  of  nitrogen  through  the  urine 
amounted  to  6.46  grams,  while  the  average  nitrogen  intake 
was  6.73  grams.  The  fuel  value  of  the  food,  however,  aver- 
aged only  1785  calories  per  day.  It  is  quite  evident,  if  the 
non-nitrogenous  food  had  not  been  reduced  quite  so  much, 
that  a  plus  nitrogen  balance  would  have  been  obtained.  Still, 
it  is  obvious  that  under  the  conditions  of  life  and  activity, 
this  subject  needed  to  metabolize  only  about  40  grams  of 
proteid  per  day,  with  the  total  fuel  value  of  his  food  equal  to 
about  2000  calories,  in  order  to  secure  both  body  and  nitrogen 
equilibrium.  Here,  again,  we  have  an  illustration  of  the  pos- 
sibility of  physiological  economy  which  shows  itself  in  a  re- 
duction of  the  daily  proteid  food  more  than  50  per  cent,  with 
a  reduction  of  the  non-nitrogenous  food  fully  30  per  cent,  and 
with  maintenance  of  health,  strength  and  vigor  equal,  if  not 
superior,  to  that  which  the  subject  has  ever  experienced. 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION       93 


UNDERBILL. 
Wednesday,  June  1,  190 J^. 

Breakfast.  —  Champagne  wafer  21.5  grams,  tea  146  grams,  sugar  15  grams. 
Dinner.  —  Bread  67.4  grams,  butter  15.1  grams,  beefsteak  55.5  grams,  potato 

128   grams,   asparagus   103.5   grams,  tea   140  grams,   sugar   15  grams, 

banana  83.5  grams. 
Supper.  —  Bread  15.7  grams,  butter  11.8  grams,  banana  and  nuts  106  grams, 

crullers  90.2  grams,  coffee  145  grams,  sugar  15  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.     Total  Nitrogen. 

Champagne 

wafer  ,     . 

21.5 

X 

0.64        - 

0.138  gram. 

Tea  ... 

146.0 

X 

0.015      = 

0.022 

Sugar    .    . 

15  +  15  +  15    = 

45.0 

X 

0.000      = 

0.000 

Bread    .     . 

.    67.4  + 

15.7    = 

83.1 

X 

1.46 

1.212 

Butter   .     . 

.    15.1  + 

11.8    = 

26.9 

X 

0.10        = 

0.027 

Banana 

83.5 

X 

0.23        = 

0.192 

Beefsteak 

55.5 

X 

4.72        = 

2.620 

Potato 

128.0 

X 

0.32 

0.410 

Asparagus 



. 

103.5 

X 

0.35        = 

0.362 

Tea  ... 

146.0 

X 

0.033      = 

0.048 

Crullers     . 

90.2 

X 

1.04        = 

0.938 

Banana  and 

nuts    .     . 

. 

106.0 

X 

0.69        = 

0.731 

Coffee    .     . 

145.0 

X 

0.060      = 

0.087 

Total 

nitrogen 

in  food 

6.787  grams. 

Total 

nitrogen 

in  urine  . 

5.960 

Fuel  value  of  the  food    ....    1913  calories. 


TJmrsday,  June  2, 1904. 

Breakfast.  — Bread  30  grams,  tea  146  grams,  sugar  15  grams. 

Dinner.  —  Clam  chowder  270.5  grams,  bread  64  grams,  butter  14.5  grams,  lobster 

36.5  grams,  Saratoga  chips  15  grams,  caramel  custard  79  grams,  tea  146 

grams,  sugar  15  grams. 
Supper.  —Bread  35.2  grams,  butter  13.8  grams,  pineapple  148.7  grams,  crullers 

84.8  grams,  tea  140  grams,  sugar  15  grams. 


Food.  Grams. 

Bread 30.0 

Tea 146.0 

Sugar   .    .     15  +  15  +  15    =  45.0 


Per  cent  Nitrogen.  Total  Nitrogen. 

X         1.46        =  0.438  gram. 

X         0.045      =  0.066 

X        0.00        =  0.000 


94       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


UNDERHILL. 


Bread    .    .    .      64  +  35.2    =      99.2 
Butter  .     .     .    14.5  +  13.8    =      28.3 

Clam  chowder 270.5 

Lobster 36.5 

Saratoga  chips 15.0 

Caramel  custard 79.0 

Tea 146.0 

Tea 140.0 

Pineapple 148.7 

Crullers 84.8 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

1.44 

= 

X 

0.10 

— 

X 

0.34 

S5 

X 

373 

— 

X 

0.97 

•  — 

X 

0.77 

— 

X 

0.036 

•as 

X 

0.036 

— 

X 

0.054 

— 

X 

1.04 

= 

1.428 

0.028 

0.920 

1.361 

0.146 

0.608 

0.053 

0.050 

0.080 

0.882 

6.060  grams. 

5.810 


Fuel  value  of  the  food    ....    1921  calories. 


Friday,  June  3,  1904. 

Breakfast.  —  Bread  31  grams,  tea  146  grams. 

Dinner.  —  Fried  ham  61  grams,  asparagus  124.2  grams,  baked  potato  85  grams, 
bread  29  grams,  butter  23.5  grams,  tea  140  grams,  sugar  15  grams,  pine- 
apple 74.8  grams. 

Supper.  —  Bread  34  grams,  butter  17.8  grams,  pineapple  158.5  grams,  tomato 
132.5  grams,  cup  cake  121  grams,  tea  140  grams,  sugar  15  grams. 


Food.  Grams. 
Bread    .     .     31  +  29  +  34    =      94.0 

Tea 146.0 

Fried  ham 61.0 

Asparagus 124.2 

Baked  potato 85.0 

Butter  .     .    .   23.5  + 17.8    =  41.3 

Tea 140.0 

Sugar    ....    15  + 15    =  30.0 

Pineapple  .    .  74.8  +  158.5    =  233.3 

Tea 140.0 

Tomato 132.5 

Cup  cake 121.0 

Total  nitrogen  in  food 

Total  nitrogen  in  urine 


Per  cent  Nitrogen.     Total  Nitrogen. 

X 

1.44        - 

1.354  grams. 

X 

0.039      = 

0.057 

X 

4.90 

2.989 

X 

0.50 

0.621 

X 

0.55        = 

0.468 

X 

0.10 

0.041 

X 

0.027      = 

0.038 

X 

0.000      = 

O.OCO 

X 

0.065      = 

0.152 

X 

0.054      = 

0.076 

X 

0.150      = 

0.199 

X 

0.85        = 

1.029 

7.024  grams. 

7.300 

Fuel  value  of  the  food    ....    2011  calories. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       95 


UNDERBILL. 


Saturday,  June  k  1904- 


Breakfast.  —  Bread  32  grams,  tea  140  grams. 

Dinner.  —  Hash  133  grams,  peas    151.5  grams,  bread  61.4  grams,  butter  16.1 

grams,  custard  150  grams,  sugar  15  grams,  tea  140  grams. 
Supper.  —  Bread  62.5  grams,  butter  17  grams,  tea  140  grams,  sugar  15  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.     Total  Nitrogen. 

Bread    . 

32.0 

X 

1.44 

0.461  gram. 

Tea  .    . 

140.0 

X 

0.021      = 

0.029 

Hash     . 

133.0 

X 

1.50 

1.995 

Peas.    . 

151.5 

X 

1.04 

1.576 

Bread    . 

.    .    61.4  +  62.5    = 

123.9 

X 

1.47 

1.821 

Butter  . 

.    .    .  16.1  +  17    = 

33.1 

X 

0.10        = 

0.033 

Custard 

150.0 

X 

0.78        = 

1.170 

Sugar    . 

...    15+15    = 

30.0 

X 

0.00 

0.000 

Tea  .    . 

140.0 

X 

0.033      = 

0.046 

Tea  .    . 

140.0 

X 

0.030      = 

0.042 

Total  nitrogen 

in  food  . 

7.173  grams. 

Total  nitrogen 

in  urine 

6.780 

Fuel  value  of  the  food    ....    1297  calories. 


96       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


NITROGEN  BALANCE.  —  Underhill. 


Nitrogen 
Taken  in. 


Output. 
Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 


June  1 

6.787  grams. 

5.96 

2 

6.060 

5.81 

3 

7.024 

7.30 

4 

7.173 

6.78 

27.044 


25.85 


10  grams. 

10 

25 

_6 

51  grams  contain 

5.81%  N. 
2.963  grams  nitrogen 


27.044  grams  nitrogen.        28.813  grams  nitrogen. 

Nitrogen  balance  for  four  days         =        —1.76  grams. 
Nitrogen  balance  per  day  —0.442  grams. 


Average  Intake. 


Calories  per  day 
Nitrogen  por  day 


1785. 

6.73  grams. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       97 

Dr.  Arthur  L.  Dean,  Instructor  in  Plant  Physiology  in  the 
Sheffield  Scientific  School,  twenty-five  years  of  age,  and 
weighing  64  kilos,  likewise  became  a  subject  of  study  in  this 
investigation.  He  is  a  man  of  strong  physique,  and  as  an 
undergraduate  student  at  Harvard  University  trained  for  vari- 
ous athletic  events.  He  began  on  the  experiment  October  IB, 
1903,  and  continued  until  April  3,  1904.  From  October  13th 
to  October  27  he  followed  his  usual  dietary  habits,  simply 
reducing  in  some  measure  the  amount  of  food  consumed. 
During  this  period  of  fifteen  days,  the  average  excretion  of 
nitrogen  per  day  through  the  kidneys  was  about  12  grams. 
On  the  28th  of  October  he  began  to  reduce  in  still  greater 
measure  the  amount  of  proteid  food  eaten,  and  gradually 
diminished  the  extent  of  his  proteid  metabolism,  although  not 
to  the  same  degree  as  the  preceding  subjects.  He  had  full 
freedom  of  choice  in  the  character  and  quantity  of  his  diet,  but 
his  food  was  characterized  by  a  predominance  of  vegetable 
matter,  with  an  almost  complete  exclusion  of  meat. 

For  a  period  of  nearly  six  months,  or  more  exactly,  from 
October  28  to  April  3,  the  average  daily  output  of  nitrogen 
through  the  kidneys  amounted  to  8.99  grams,  while  the  aver- 
age daily  output  of  uric  acid  was  0.386  gram.  This  daily 
excretion  of  8.99  grams  of  nitrogen  implies  a  metabolism  of 
56.18  grams  of  proteid.  This,  to  be  sure,  means  a  reduction 
in  proteid  metabolism  of  about  50  per  cent,  as  compared  with 
the  Voit  and  other  standards,  but  does  not  show  an  economy 
equal  to  that  practised  by  the  preceding  subjects.  It  is  to  be 
noted,  however,  in  Dr.  Dean's  case,  that  the  body-weight  did 
not  show  at  any  time  in  the  experiment  a  tendency  to  dimin- 
ish. In  fact,  all  through  the  experiment  his  body-weight  was 
a  little  higher  than  at  the  beginning. 


98       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

DEAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Oct.    13 

63.2 

1100 

1017 

10.63 

0.323 

2.38 

14 

.  .  . 

1050 

1020 

9.83 

. 

15 

.  .  . 

1390 

1018 

14.93 

0.432 

1.98 

16 

. 

1370 

1017 

11.26 

. 

. 

17 

1350 

1019 

11.18 

. 

. 

18 

1670 

1017 

11.62 

0.490 

2.51 

19 

63.2 

1075 

1018 

10.19 

20 

.  .  . 

1260 

1015 

9.98 

0.483 

1.88 

21 

. 

1350 

1020 

13.04 

. 

. 

22 

• 

1405 

1015 

11.38 

0.431 

2.07 

23 

.  . 

1240 

1020 

11.98 

. 

. 

24 

.  .  . 

1200 

1023  , 

11.16 

.  .  . 

.  .  . 

25 

.  .  . 

1365 

1018 

11.97 

0.395 

2.02 

26 

.  .  . 

1195 

1020 

10.75 

. 

27 

1240 

1021 

11.90 

0.477 

1.97 

28 

.  .  . 

1704 

.  .  . 

29 

1105 

.  .  . 

9.29 

0.398 

1.69 

30 

64.5 

1180 

.  .  . 

}•     daily 

daily 

daily 

31 

910 

.  .  . 

average 

average 

average 

Nov.    1 

.  .  . 

710 

.  .  . 

2 

.  .  . 

1540 

.  .  . 

3 

.  .  . 

•1250 

.  .  . 

4 

.  .  . 

1300 

.  .  . 

8.54 

0.354 

1.65 

5 

.  .  . 

975 

.  .  . 

6 

.  .  . 

1150 

8 

64.6 

1192 

1025 

10.86 

0.493 

9 

845 

10 

.  .  . 

1255 

.  .  . 

11 

,  .  . 

1245 

.  .  • 

12 

.  .  . 

1540 

.  .  . 

-     8.84 

0.368 

1.85 

13 

.  .  . 

940 

.  .  . 

14 

.  .  . 

1300 

15 

.  .  . 

1065 

.  . 

16 

64.5 

1165 

17 

910 

9.45 

.  .  . 

.  .  . 

18 

.  .  . 

840 

10.59 

0.444 

.  .  . 

19 

.  .  . 

1720 

1012 

10.32 

0.331 

1.95 

20 

.  .  . 

640 

1022 

8.60 

0.336 

1.75 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       99 
DEAN. 


Urine. 

Body- 

Date. 

wtight. 

Volume. 
24  hours. 

Sp.  Or. 

Nitrogen. 

Uric  Acid. 

P,05. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  21 

1310 

1016 

9.27 

0.378 

\ 

22 

720 

1026 

8.42 

0.415 

1    1.75 

23 

64.7 

900 

.  .  . 

daily  av. 

24 

1520 

.  .  . 

25 

1095 

.  .  . 

26 

.    . 

710 

.  .  . 

-    822 

0.322 

1.74 

,     27 

.   .  . 

700 

.  .  . 

daily 

daily 

28 

.  .  . 

1140 

.  .  . 

average 

average 

29 

.  .   . 

1200 

.  .  . 

30 

.  .  . 

820 

.  .  . 

1 

1 

Dec.     1 

.  .  . 

1335 

.  .  . 

2 

64.5 

940 

. 

3 

970 

. 

8.15 

0.362 

1.68 

4 

1240 

.  . 

5 

.  .  . 

1190 

. 

6 

.  .  . 

720 

.  • 

7 

.  .  . 

1160 

. 

8 

960 

.  .  . 

9 

.  .  . 

850 

.  .  . 

10 

.  .  . 

935 

.  .  . 

9.12 

0.342 

2.11 

11 

945 

12 

1425 

. 

13 

64.3 

1065 

. 

14 

770 

)    , 

15 

.  . 

790 

!  !  ! 

j    9.08 

.  .  . 

30 

. 

1230 

1017 

31 

66.1 

1525 

1020 

1904 

Jan.      1 

1010 

1021 

8.60 

0.375 

1.80 

2 

.  .  . 

1270 

1020 

3 

1230 

1020 

t 

4 

820 

\ 

5 

•  .  . 

1425 

1018 

6 

.  .  . 

1100 

1021 

7 

.  •  . 

1025 

1021 

•    8.42 

0.338 

1.76 

8 

.  .  . 

760 

.  .  . 

9 

1450 

1019 

10 

65.8 

1410 

1016 

11 

1030 

1017 

8.51 

0.428 

;    ;  ;;q 

:  ;  :    »' 

•»  ^  ,              , 

\          '  Z  ""  "* 

^ 

v:V-  '* 

*  •>,  * 

i'i    '-  -"  ^ 

100     PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

DEAN. 


Date 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.    12 

65.0 

830 

1023 

13 

.   .   . 

790 

1025 

14 

.  .   . 

1070 

1020 

•    8.51 

0.428 

15 
16 
17 

1300 
925 
1100 

1019 
1025 
1023 

daily 
average 

daily 
average 

18 

850 

1025 

19 

1120 

1019 

20 

1005 

1020 

21 

.   .   . 

1270 

1020 

-    8.23 

22 

.   .   . 

980 

1020 

23 

.   .   . 

650 

24 

.   .   . 

980 

1024 

J 

25 

65.5 

1000 

.  .  . 

26 

.  . 

940 

.  .  . 

27 

. 

1350 

28 

.  . 

840 

.  .  . 

>    8.85 

0.395 

1.67 

29 

.  .  . 

675 

.  .  . 

30 

.  .  •. 

740 

.  .  . 

31 

• 

1160 

1017 

J 

Feb.     1 

.  .  . 

700 

.  .  . 

2 

.  .  . 

860 

.  .  . 

3 

925 

4 

590 

8.22 

0.381 

1.19 

5 

.  .  . 

835 

.  .  . 

6 

935 

.  .  . 

7 

930 

. 

8 

. 

1035 

1017 

9.00 

.  .  . 

.  .  . 

9 

64.1 

800 

1027 

8.64 

0.432 

.  .  . 

10 

940 

1020 

8.29 

0.314 

.  .  . 

11 

720 

1030 

8.55 

0.364 

12 

860 

1023 

9.93 

0.348 

.  .  . 

13 

980 

1022 

8.87 

0.379 

.  .  . 

14 

63.9 

1285 

1022 

8.33 

0.385 

15 

910 

.  .  . 

18 

.  .  . 

1210 

.     9.30 

0.301 

17 

1455 

18 

.  .  . 

1000 

1022 

J 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION     101 
DEAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904. 

kilos 

c.c. 

grams 

gram 

gram 

Feb.   19 

1420 

] 

20 

1050 

y     9.30 

0.301 

.  .  . 

21 

64.5 

1365 

J  daily  av. 

daily  av. 

22 

.  .  . 

765 

1 

23 

.  .  . 

1070 

24 
25 

1080 
1495 

.  .  . 

>-  9.685 

0.423 

26 

.  .  . 

970 

.  .  . 

28 

.  .  . 

750 

29 

.  . 

725 

Mar.     1 

1100 

2 

.  .  . 

990 

1024 

3 

1180 

10.31 

0.410 

.  .  . 

4 

1100 

5 

.  .  . 

1010 

.  .  . 

6 

970 

7 

.  .  . 

790 

.  .  . 

8 

64.4 

670 

9 

840 

10 

1110 

. 

8.99 

0.433 

.  •  . 

11 

.  . 

1090 

.  .  . 

12 

•  . 

755 

.  .  . 

13 

1220 

14 

.  .  . 

745 

.  .  . 

1 

15 

.  .  . 

1030 

.  .  . 

16 

1040 

.  .  . 

17 

1080 

8.24 

0.368 

.  .  . 

18 

1390 

.  .  . 

19 

.  .  . 

795 

20 

*    64.0 

840 

21 

720 

22 

970 

23 

1200 

.  .  . 

24 

.  .  . 

845 

-    9.26 

0.545 

.  .  . 

25 

. 

1000 

26 

.  . 

1180 

27 

1750 

.  .  . 

28 

820 

9.59 

0.409 

.  .  . 

102     PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

DEAN. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  29 

.  .  . 

710 

.   .  . 

1 

. 

30 

.  .  . 

1100 

.   .   . 

31 
Apr.     1 

2 

770 
1250 
885 

•   •   • 

}•     9.59 
daily 

0.409 
daily 

3 

65.0 

630 

average 

average 

Daily  average  from 

Oct.  28,  1903 

1035 

1021 

8.99 

0.386 

1.73 

On  February  9,  a  nitrogen  balance  was  attempted,  when 
for  a  period  of  six  days  a  careful  comparison  of  intake  and 
output  of  nitrogen  was  made.  The  results  show  that  while 
during  this  period  of  six  days  52.999  grams  of  nitrogen  were 
ingested,  there  was  an  output  through  the  urine  and  faeces  of 
61.13  grams  of  nitrogen,  thus  indicating  a  minus  balance  for  this 
period  of  1.355  grams  of  nitrogen  per  day.  The  average  daily 
intake  of  nitrogen  was  8.83  grams.  The  average  daily  output 
of  nitrogen  through  the  kidneys  was  8.77  grams,  being  0.22 
gram  less  than  the  average  daily  excretion  through  the  kidneys 
for  the  six  months'  period.  The  fuel  value  of  the  food  for  this 
period  averaged  2529  calories  per  day.  The  nitrogen  balance, 
however,  is  so  strikingly  a  minus  balance  that  we  are  forced  to 
conclude  the  above  quantities  of  food  were  not  quite  sufficient 
to  meet  the  needs  of  the  body  under  the  then  existing  condi- 
tions. Still,  the  fact  that  the  body-weight  during  the  entire 
period  of  six  months  showed  no  tendency  downward  implies 
that  during  this  longer  period  the  body  must  have  been  essen- 
tially in  nitrogen  equilibrium,  under  conditions  whereby  there 
was  a  metabolism  of  only  56  grams  of  proteid  per  day.  As 
before  stated,  this  means  a  physiological  economy,  as  con- 
trasted with  existing  standards,  of  about  50  per  cent  in  pro- 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      103 

teid  food.  So  far  as  was  to  be  seen,  the  bodily  strength  and 
vigor  of  the  subject,  like  his  body-weight,  were  fully  main- 
tained under  the  restricted  diet,  but,  for  some  reason,  he  did 
not  apparently  take  as  kindly  to  a  reduction  of  proteid  food, 
and  did  not  accomplish  so  great  a  lowering  in  the  rate  of  pro- 
teid metabolism. 

Following  are  the  data  of  the  balance  experiment  : 

DEAN. 


Tuesday,  February  9, 


Breakfast.  —  Coffee  210  grams,  bread  38.5  grams,  oatmeal  127  grams,  cream  92 

grains,  sugar  20  grams. 
Lunch.  —  Bread  63.5  grams,  butter  12.5  grains,  potato  155  grams,  consomme 

150  grams,  stewed  tomato  109  grains,  coffee  210  grams,  sugar  20  grams, 

pudding  85  grams. 
Dinner.  —  Roast  beef  17.5  grams,  potato  177  grams,  bread  39.1  grams,  butter 

12  grams,  string  beans  110  grams,  apple  pie  237.6  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Coffee  .     .     . 

210.0 

X 

0.10 

= 

0.210  grams. 

Bread    38.5  + 

63.5  +  39.1    -    141.1 

X 

1.36 

= 

1.918 

Oatmeal    .    . 

127.0 

X 

0.64 

— 

0.812 

Cream  .     .     . 

92.0 

X 

0.40 

— 

0.368 

Butter  .     .     . 

.  12.6  +  12    =      24.5 

X 

0.088 

— 

0.021 

Potato  .    .     . 

155.0 

X 

0.28 

— 

0.434 

1500 

X 

0.38 

— 

0.570 

Tomato      .     . 

109.0 

X 

0.19 

= 

0.207 

Sugar    .     .    . 

.    20  +  20    =      40.0 

X 

0.00 

= 

0.000 

Pudding    .     . 

85.0 

X 

0.69 

= 

0.586 

Roast  beef     . 

17.5 

X 

2.64 

=z 

0.462 

Potato  .     .     . 

177.0 

X 

0.36 

— 

0.637 

String  beans 

110.0 

X 

0.26 

= 

0.286 

Apple  pie  .    . 

237.6 

X 

0.49 

= 

1.164 

Coffee  .     .     . 

210.0 

X 

0.099 

=: 

0.208 

Total  nitrogen  in  food  . 

7.883  grams. 

Total  nitrogen  in  urine 

8.610 

Fuel  value  of  the  food    ....    2576  calories. 


104     PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


DEAN. 

Wednesday,  February  10,  1904. 

Breakfast. —  Coffee  210  grams,  bread  31.8  grams,  cream  50  grams,  sugar  40 

grams,  oatmeal  155  grams. 
Lunch.  —  Bread  77  grams,  butter  14.5  grams,  apple  fritters  193.5  grams,  coffee 

210  grams,  sugar  20  grams. 
Dinner.  —  Bread  82  grams,  butter  20  grams,  cranberries  150  grams,  baked 

beans,  150  grams,"coffee  210  grams,  sugar  32  grams. 


Food.  Grams. 

Coffee 210.0 

Bread    .     .31.8  +  77  +  82    =  190.8 

Cream 50.0 

Sugar    .     .    40  +  20  +  32     =      92.0 

Oatmeal 155.0 

Butter  .     .     .       14.5  +  20    =      34.5 

Fritters 193.5 

Coffee 210.0 

Cranberries 150.0 

Baked  beans 150.0 

Coffee 210.0 

Total  nitrogen  in  food  . 

Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.12        = 

0.252  grams. 

X 

1.65        = 

3.148 

X 

0.47        = 

0.235 

X 

0.00        = 

0.000 

X 

0.60        = 

0.930 

X 

0.088      = 

0.030 

X 

0.45        = 

0.870 

X 

0.11 

0.231 

X 

0.04        = 

0.060 

X 

1.40        = 

2.100 

X 

0.11        = 

0.231 

. 

8.087  grams. 

8.290 

Fuel  value  of  the  food    ,         .    2145  calories. 


Thursday,  February  11, 1904- 


Breakfast.  —  Bread  49  grams,  oatmeal  185.7  grams,  cream  64  grams,  coffee  210 

grams,  sugar  35  grams. 
Lunch.  —  Bread   111.8   grams,  butter  40.5  grams,   sweet    potato  287    grams, 

peach  preserve  109.3  grains. 
Dinner.  —  Tomato  puree  99  grams,  bread  94  5  grams,  butter  21.5  grams,  beans 

138  grams,  lemon  pie  155  grams,  coffee  210  grams,  sugar  21  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.      Total  Nitrogen. 

Bread    .  49  + 

111.8  +  94.5    - 

255  3 

X 

1.75 

=        4.467  grains. 

Oatmeal     .     . 

1857 

X 

0.40 

=        0.742 

Cream  . 

64.0 

X 

0.49 

=        0.313 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION     105 


DEAN. 

Coffee 210.0 

Sugar    .    .    .     .    35  +  21    =      66.0 
Butter  .    .     .  40.5  +  21.5    =      62.0 

Sweet  potato 287.0 

Peach  preserve 109.3 

Tomato  puree 99.0 

Beans 138.0 

Lemon  pie 155.0 

Coffee 210.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

0.096 

— 

X 

0.00 

= 

X 

0.088 

= 

X 

0.31 

— 

X 

0.09 

= 

X 

0.33 

= 

X 

1.30 

= 

X 

0.61 

= 

X 

0.13 

= 

0.201 
0.000 
0.054 
0.889 
0.098 
0.326 
1.794 
0.945 
0.273 

10.102  grams. 
8.550 


Fuel  value  of  the  food    ....    2864  calories. 


Friday,  February  12,  1904- 

Breakfast.  —  Oatmeal  192.3  grams,  cream  75.5  grams,  bread  41.6  grams,  coffee 

210  grams,  sugar  20  grams. 
Lunch.  —  Bread  04.1  grams,  butter  14  grams,  fish  cakes  60  grams,  potato  200 

grams,  custard  107.3  grams. 
Dinner.  —  Bread  60  grams,  butter  15  grams,  lima  beans  100  grams,  potato  150 

grams,  apple  dumpling  259  grams. 


Food.  Grams. 

Oatmeal 192.3 

Cream 75.5 

Bread    .    41.6  +  64.1  +  60    =  165.7 

Coffee 210.0 

Sugar 20.0 

Butter  .    .    .     .     14+15    =      29.0 

Fish  cakes 60.0 

Potato 200.0 

Custard 107.3 

Lima  beans 100.0 

Potato 150.0 

Apple  dumpling 259.0 

Total  nitrogen  in  food  , 

Total  nitrogen  in  urine 


Per  cent  Nitrogen.      Total  Nitrogen. 

X 

0.52 

=        0.999  grams. 

X 

0.50 

=        0.377 

X 

1.71 

=        2.833 

X 

0.11 

0.231 

X 

000 

=        0.000 

X 

0.088 

=        0.025 

X 

1.57 

=        0.942 

X 

0.41 

=        0.820 

X 

0.83 

=        0.890 

X 

0.90 

=        0.900 

X 

0.37 

=        0.555 

X 

0.72 

=        1.864  ' 

. 

. 

.    .  10.436  grams. 

.    9.930 

Fuel  value  of  the  food    .     .    ,     .    2363  calories. 


106      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


DEAN. 


Saturday,  February  13,  1904. 


Breakfast. — Oatmeal  150  grams,  cream  42  grams,  sugar  31  grams,  bread  31 

grams,  coffee  210  grams. 
Lunch. —  Bread  36  grams,  sweet  potato  222  grams,  butter  17  grams,  quince 

preserve  81.5  grams,  apple  turnover  154.5  grams. 
Dinner.  —  Potato  175  grams,  bread  62  grams,  butter  15  grams,  peas  100  grams, 

apple  pie  177  grams,  coffee  210  grams,  sugar  21  grams. 


Food.  Grams. 

Oatmeal 150.0 

Cream 42.0 

Sugar    .     .     .     .    31  +  21     =  52.0 

Bread    .     .     31  +  36  +  62    =  129.0 

Coffee 210.0 

Sweet  potato 222  0 

Butter  ....     17  +  15    =  32.0 

Quince  preserve 81.5 

Apple  turnover       154.5 

Potato 175.0 

Peas 100.0 

Apple  pie 177.0 

Coffee 210.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.43 

= 

0.645  grams. 

X 

0.50 

= 

0.210 

X 

0.00 

= 

0.000 

X 

1.64 

— 

2.115 

X 

0.11 

— 

0.231 

X 

0.37 

— 

0.821 

X 

0.088 

= 

0028 

X 

0.047 

— 

0.038 

X 

0.96 

— 

1.483 

X 

0.37 

— 

0.647 

X 

0.96 

= 

0.900 

X 

0.43 

— 

0.761 

X 

0.11 

= 

0.231 

8.170  grams, 

8.870 

Fuel  value  of  the  food    .  .    2606  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       107 


DEAN. 


Sunday,  February  11^  1904. 


Breakfast.  —  Quaker  oats  150  grams,  bread  42.5  grams,  coffee  210  grams,  sugar 

„  31  grams,  banana  88.2  grams,  cream  87.6  grams. 
Lunch. — Bread  87.3  grams,  butter  28.7  grams,  potato  210  grams,  apple  sauce 

116.5  grams. 
Dinner.  —  Bread  51.5  grams,  butter  12.2  grams,  sugar  21  grams,  potato  150 

grams,  succotash  100  grams,  chocolate  cake  122.5  grams,  vanilla  ice 

110.7  grams. 


Food.  Grams. 

Quaker  oats 150.0 

Bread    42.5  +  87.3  +  51.5    =    181.3 

Coffee 210.0 

Sugar   ....    31  +  21    =      52.0 

Banana 88.2 

Cream 87.6 

Butter  ....  28.7  -f  12.2  =     40  9 

Potato 210.0 

Apple  sauce 116.5 

Potato 150.0 

Succotash 100.0 

Chocolate  cake 122.5 

Vanilla  ice 110.7 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.46 

0.690  grams. 

X 

1.75 

3.172 

X 

0.11 

0.231 

X 

0.00        = 

0.000 

X 

0.20        = 

0.176 

X 

0.50        = 

0.438 

X 

0.088      - 

0.035 

X 

0.41        = 

0.861 

X 

0.029      = 

0.033 

X 

0.37        = 

0.555 

X 

0.57        = 

0.570 

X 

0.75        = 

0.918 

X 

0.58        = 

0.642 

8.321  grams. 

8.330 

Fuel  value  of  the  food    ....    2635  calories. 


108       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


NITROGEN   BALANCE.  —  Dean. 


Nitrogen                                         Output. 
Taken  in.             Nitrogen  in  Urine.     Weight  of  Faeces  (dry) 

Feb.   9 

7.883  grams. 

8.64  grams. 

10 

8.087 

8.29 

.  .  . 

11 

10.102 

8.55 

18  grams. 

12 

10.438 

9.93 

18 

13 

8.170       , 

8.87 

80 

14 

8.321 

8.33 

58 

52.999 


52.61 


174  grams  contain 

4.00%  N. 
8  52  grams  nitrogen, 


52.999  grams  nitrogen.          01.13  grams  nitrogen. 

Nitrogen  balance  for  six  days         =         —8.131  grams. 
Nitrogen  balance  per  day  —1.355  grams. 


Average  Intake. 

Calories  per  day 2529. 

Nitrogen  per  day 8.83  grams. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       109 

Mr.  George  M.  Beers,  Clerk  in  the  Treasurer's  office  of  the 
Sheffield  Scientific  School,  became  a  subject  of  study  in  Janu- 
ary, 1903.  Mr.  Beers  was  thirty-eight  years  of  age,  and  had 
always  enjoyed  fairly  good  health,  although  of  somewhat  frail 
physique.  His  occupation  has  always  been  indoor  work  as 
accountant,  etc.  His  body- weight  was  61  kilos. 

Mr.  Beers  came  to  the  writer  for  advice  as  to  possible  ways 
of  improving  his  general  health,  and  when  it  was  learned  that 
he  was  in  the  habit  of  eating  large  amounts  of  meat,  the  sug- 
gestion was  made  to  him  that  it  might  be  wise  to  ascertain  the 
effect  of  a  diminished  quantity  of  proteid  food,  and  as  a  result 
of  this  advice  Mr.  Beers  began  to  cut  down  the  amount  of 
meat  consumed  daily.  The  effect  of  this  abstention  from 
meat  was  so  noticeable  that  voluntarily  all  meat  was  with- 
drawn from  his  diet.  With  this  change  in  dietary  habits  there 
came  about  a  loss  of  body-weight,  which,  however,  was  soon 
regained. 

Commencing  with  May  14,  1903,  the  amount  of  nitrogen 
excreted  from  the  kidneys  was  determined  from  time  to  time, 
but  not  each  day,  since  it  was  very  soon  found  that  Mr.  Beers 
showed  great  regularity  in  his  dietary  habits,  and  a  corre- 
sponding regularity  in  the  composition  of  the  output.  This 
regularity  was  due  in  large  measure  to  the  fact  that  the  sub- 
ject became,  for  the  time  at  least,  practically  a  vegetarian. 
The  beneficial  effects  noted  in  his  own  experience  with  absten- 
tion from  meat  led  to  his  voluntarily  excluding  it  from  his 
daily  diet,  so  that  from  January,  1903,  to  June,  1904,  the  sub- 
ject practically  tasted  meat,  fish,  or  eggs  on  only  four  occasions, 
namely,  the  26th  day  of  November,  1903,  May  19,  20,  and  21, 
1904.  With  this  limitation  to  a  vegetable  diet  and  with  reg- 
ular methods  of  living,  the  nitrogenous  waste  material  was 
found  to  be  constant  within  very  narrow  limits.  Emphasis, 
however,  should  be  laid  upon  the  fact  that  there  was  no  pre- 
scription of  diet,  but  perfect  freedom  of  choice,  although  this 
choice  was  limited  wholly  to  vegetable  and  cereal  foods. 

The  accompanying  tables  give  the  output  of  nitrogen,  uric 
acid,  etc.,  through  the  kidneys  for  various  dates  between  May 


110       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

14, 1903,  and  June  15,  1904.  Scrutiny  of  these  tables  shows 
that  the  average  daily  output  of  nitrogen,  so  far  as  the  data 
show,  amounted  to  8.58  grams.  This  indicates  an  average 
daily  metabolism  of  53.62  grams  of  proteid  material. 

Likewise  noticeable  is  the  perfectly  steady  body-weight 
throughout  this  whole  period  of  time,  while  the  low  level  of 
8.5  grams  of  metabolized  nitrogen  testifies  to  an  economy  in 
the  use  of  proteid  food,  which  indicates  that  in  this  subject  at 
least  the  needs  of  the  body  for  proteid  food  could  easily  be 
met  by  an  amount  equal  to  about  one-half  that  called  for  by 
the  Voit  and  similar  standard  dietaries. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       111 


BESRS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,05. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

May  14 

61.1 

940 

1020 

8.23 

0.330 

1.82 

Oct.   8 

.  .  . 

920 

1014 

6.40 

0.374 

1.47 

13 

61.1 

740 

1026 

8.74 

0.375 

1.61 

14 

780 

1024 

8.37 

.  .  . 

15 

.  .  . 

970 

1018 

8.90 

0.374 

1.04 

16 

.  .  . 

1365 

1014 

9.09 

.  .  . 

.  .  . 

17 

.  .  . 

1295 

1013 

8.86 

18 

.  .  . 

1400 

1013 

7.56 

0.347 

1.57 

20 

61.1 

1304 

1014 

8.14 

0.328 

1.44 

21 

. 

1510 

1012 

7.97 

.  .  . 

22 

.  • 

1450 

1012 

8.26 

0.338 

1.95 

23 

.  .  . 

1130 

1013 

7.86 

.  .  . 

24 

. 

1060 

1019 

8.46 

. 

•  .  . 

25 

. 

1275 

1015 

8.25 

0.375 

1.74 

26 

• 

1390 

1014 

7.34 

.  .  . 

.  .  . 

27 

61.4 

1000 

1020 

7.50 

0.344 

1.38 

Nov.  21 

61.4 

670 

1025 

8.72 

.  .  . 

.  .  . 

22 

. 

925 

1017 

8.21 

0.335 

1.28 

23 

585 

1027 

8.36 

... 

24 

885 

1023 

8.02 

0.354 

25 

800 

1026 

7.92 

.  .  . 

.  .  • 

26 

. 

1095 

1020 

10.77* 

0.364 

1.53 

Jan.  5 

61.4 

1110 

1018 

8.99 

0.324 

.  .  . 

7 

.  . 

650 

1024 

8.15 

0.278 

1.29 

8 

.  .  . 

710 

1020 

7.88 

.  .  . 

.  .  . 

9 

.  .  . 

910 

1023 

8.73 

.  .  . 

.  .  . 

10 

.  .  . 

890 

1020 

8.01 

0327 

1.21 

11 

.  .  . 

875 

1017 

7.51 

.  .  . 

.  .  . 

12 

.  .  . 

480 

1029 

6.77 

.  .  . 

13 

. 

580 

1023 

8.00 

0.398 

.  .  . 

14 

. 

765 

1022 

8.35 

.  .  . 

•  .  • 

15 

1360 

1017 

9.22 

.  .  . 

.  .  • 

16 

61.4 

990 

1020 

8.79 

17 

835 

1024 

8.47 

0.354 

.  .  . 

18 

. 

780 

1020 

8.05 

.  .  . 

.  .  . 

19 

. 

790 

1022 

8.10 

0.382 

.  .  . 

Feb.  9 

.  .  . 

860 

1023 

8.46 

0.355 

.  .  . 

Turkey  eaten  on  this  day. 


112       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


BEERS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

gram 

Feb.  10 

61.4 

850 

1024 

8.57 

0.226 

11 

61.4 

750 

1022 

8.55 

0.352 

.  . 

12 

61.4 

595 

1026 

8.46 

0.368 

.  .  . 

13 

61.4 

640 

1027 

8.75 

0.425 

14 

60.8 

730 

1025 

8.28 

0.353 

. 

Apr.  18 

61.5 

610 

1025 

7.69 

19 

61.5 

870 

1020 

9.87 

20 

61.5 

985 

1019 

8.87 

21 

61.5 

795 

1024 

8.25 

.  0.365 

•  .  . 

22 

615 

1090 

1019 

9.02 

daily 

23 

61.5 

970 

1022 

8.44 

average 

24 

61.5 

810 

1021 

7.30 

25 

61.5 

850 

1018 

6.94 

1 

26 

61.5 

620 

1024 

7.11 

28 
29 

450 
650 

1027 
1025 

8.58 
9.52 

.  0.691 

30 

.  .  . 

1260 

1018 

10.20 

May  1 

1060 

1017 

8.71 

2 

.  .  . 

610 

1025 

8.16 

.  . 

.  .  . 

3 

.  .  . 

650 

1022 

8.70 

.  .  . 

4 

61.5 

870 

1019 

8.51 

. 

.  .  . 

5 

61.3 

610 

1025 

8.31 

.  .  . 

6 

61.3 

655 

1026 

8.72 

7 

680 

1025 

8.53 

8 

60.8 

490 

1026 

7.00 

9 

61.3 

550 

1026 

7.59 

.  0.356 

.  .  . 

10 

.  . 

705 

1025 

7.78 

11 

.  .  . 

730 

1025 

8.28 

12 

.  .  . 

800 

1025 

9.36 

16 

.  .  .. 

715 

1022 

7.29 

.  .  . 

.  .  . 

17 

990 

1018 

6.95 

. 

.  . 

18 

715 

1026 

7.81 

.  . 

.  .  . 

19 

845 

1926 

10.45* 

.  .  . 

20 

61.5 

1170 

1020 

11.02* 

.  .  . 

21 

61  .2 

795 

1025 

10.02* 

• 

22 

835 

1020 

8.42 

.  .  . 

.  .  . 

23 

.  .  . 

695 

1025 

9.42 

.  .  . 

.  .  . 

24 

660 

1025 

9.82 

*  On  these  three  days,  meat,  fish,  and  eggs  were  eaten. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       113 
BEERS. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

May  25 

.  .   . 

700 

1025 

9.91 

I 

26 

.   .   . 

620 

1026 

8.59 

27 

. 

665 

1026 

9.53 

-    0.434 

28 

61.2 

960 

1021 

10.31 

daily 

29 

790 

1023 

9.24 

average 

31 

930 

1025 

10.44 

.  .  . 

June     1 

855 

1018 

8.76 

.  .  . 

2 

850 

1023 

8.01 

.  .  . 

. 

3 

. 

860 

1020 

9.24 

.  .  . 

. 

4 

61.4 

1145 

1021 

10.17 

.  .  . 

•   .  • 

5 

590 

1024 

7.47 

.  .  . 

6 

510 

1029 

7.53 

7 

.  .  . 

620 

1027 

8.26 

8 

.  . 

985 

1020 

8.45 

.  .   . 

9 

.  • 

1220 

1020 

8.49 

. 

10 

. 

1220 

1017 

8.28 

. 

11 

. 

1710 

1013 

8.82 

. 

12 

. 

925 

1017 

7.11 

. 

13 

. 

920 

1020 

8.01 

.  .   . 

14 

. 

1090 

1015 

8.64 

.  .  . 

15 

61.5 

915 

1022 

8.68 

Daily  average 

880 

1021 

8.58 

0.365 

1.49 

On  February  9,  a  nitrogen  balance  was  attempted  cover- 
ing a  period  of  six  days,  in  which  there  was  an  exact  compari- 
son of  the  nitrogen  income  and  output.  In  this  balance 
period  it  will  be  observed  that  the  total  amount  of  nitrogen 
taken  in  for  the  six  days  was  53.108  grams,  while  the  output 
of  nitrogen  through  the  kidneys  amounted  to  51.07  grams. 
The  nitrogen  excreted  through  the  faeces,  however,  brought 
the  total  nitrogen  output  up  to  58.83  grains,  thus  making  a 
minus  balance  for  the  six  days  of  5.722  grams  of  nitrogen. 
Daring  this  period  the  average  fuel  value  of  the  food  per  day 
was  2168  calories.  The  average  daily  output  of  metabolized 

8 


114      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

nitrogen  during  the  period  was  8.5  grams,  practically  identical 
with  the  average  daily  excretion  of  nitrogen  through  the  kid- 
neys for  the  entire  year,  so  far  as  determined.  We  have 
here  a  distinct  minus  balance,  due  either  to  an  insufficient 
amount  of  proteid  food,  or  an  insufficient  fuel  value. 


BEERS. 
Tuesday,  February  9,  1904. 

Breakfast.  —  Oatmeal  237.5  grams,  butter  10  grams,  sugar  35  grams,  milk  60 

grams,  coffee  210  grams. 
Lunch.  —  Macaroni  142  grams,  cheese  10.5  grams,  bread  71.5  grams,  sweet 

potato  119.5  grams,  milk  250  grams. 
Dinner.  —  Bread  80.7  grams,  butter  20  grams,  mashed  potato  176  grams,  string 

beans  77.5  grams,  apple  pie  82  grams,  milk  250  grams. 


Food.  Grams. 

Oatmeal 237.5 

Butter  ....    10  +  20    =      30.0 

Sugar 35.0 

Milk      .     60  +  250  +  250    =  660.0 

Coffee 210.0 

Macaroni 142.0 

Cheese 10.5 

Bread  .    .    .    71.5  +  80.7    =  152.2 

Sweet  potato 119.5 

Mashed  potato 176.0 

String  beans 77.5 

Apple  pie 82.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Fuel  value  of  the  food    ....    2094  calories. 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 
X 

0.64        = 

0.088      = 

1.520  grams. 
0.026 

X 

0.00        = 

0.000 

X 

0.52        = 

2.912 

X 

0.10        = 

0.210 

X 

0.87        = 

1.235 

X 

4.45        = 

0467 

X 

1.36        = 

2.069 

X 

0.28 

0.334 

X 

0.36 

0.633 

X 

0.26        = 

0.201 

X 

0.49        = 

0.401 

.  10.008  grams. 
.    8.460 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       115 

BEERS. 
Wednesday,  February  10, 1904. 


Breakfast.  —  Oatmeal  299  grams,  butter  19  grams,  cream  71  grams,  sugar  41 

grams,  coffee  210  grams. 
Lunch.  —  Bread  79  grams,  butter  11  grains,  boiled  potato  155.2  grams,  milk 

250  grams. 
Dinner.  —  Bread  56  grams,  butter  12  grams,  baked  beans  100  grams,  cranberry 

sauce  150  grams,  sugar  21  grams,  coffee  210  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Oatmeal    .     .    . 

299.0 

X 

0.60        = 

1.794  grams. 

Butter  .    .    19- 

hH  + 

12    = 

420 

X 

0.088      = 

0.036 

Cream  .... 

71.0 

X 

0.47        = 

0.333 

Sugar    .... 

41  + 

21    = 

62.0 

X 

0.00        = 

0.000 

Coffee  (breakfast)  

210.0 

X 

0.12        = 

0.252 

Bread    .... 

79  + 

56    = 

135.0 

X 

1.65        = 

2.227 

Boiled  potato 

155.2 

X 

0.39        = 

0.605 

Milk      .... 

250.0 

X 

0.55        = 

1.375 

Baked  beans 

100.0 

X 

1.40        = 

1.400 

Cranberry  sauce 

1500 

X 

0.04        = 

0.060 

Coffee  (dinner)  . 

2100 

X 

0.11 

0.231 

Total 

nitrogen 

in  food  . 

8.313  grams. 

Total 

nitrogen 

in  urine 

8.570 

Fuel  value  of  the  food    ....     1723  calories. 


Thursday,  February  11,  1904- 

Breakfast.  —  Oatmeal  300  grams,  cream  71  grams,  butter  10  grams,  sugar  41 

grams,  coffee  210  grams. 
Lunch.  —  Butter  14  grams,  bread  126  grams,  boiled  sweet  potato  205  grams, 

milk  250  grams. 
Dinner. — Bread  22  grams,  butter  7.5  grams,  mashed  potato  100  grams,  sugar 

14  grams,  milk  250  grams. 

Food.  Grams.              Per  cent  Nitrogen.  Total  Nitrogen. 

Oatmeal 300.0  X        040        =        1.200  grams. 

Cream 71.0  X        0.49        =  0.347 

Butter  .    .    10  +  14+7.5    =  31.5  X        0.088      =        0.027 


116      PHYSIOLOGICAL  ECONOMY   IN  NUTRITION 


BEERS. 


Sugar  ....  41  + 14  =  55.0 

Coffee 210.0 

Bread  ....  126  +  22  =  148.0 

Sweet  potato 205.0 

Milk  .  .  .  250  +  250  =  500.0 
Mashed  potato 100.0 

Total  nitrogen  in  food  . 

Total  nitrogen  in  urine 


0.00  = 

0.096  = 

1.75  = 

0.31  = 

0.51  = 

0.36  = 


0.000 

0.201  grains. 

2.590 

0.635 

2.550 

0.360 

7.910  grams. 

8.550 


Fuel  value  of  the  food    ....    1979  calories. 


Friday,  February  12,  1904. 


Breakfast.  —  Oatmeal  300  grams,  butter  10  grams,  cream  74  grams,  sugar  41 

grams,  coffee  210  grams. 
Lunch.  —  Bread  86  grams,  butter  9  grams,  potato  200  grams,  sugar  14  grams, 

milk  250  grams. 
Dinner.  —  Bread  63  grams,  butter  14  grams,  mashed  potato  150  grams,  apple 

dumpling  136  grams,  milk  250  grams. 


Food.  Grams. 

Oatmeal 300 

Butter     .    .    .  10  +  9  +  14    =      33 

Cream 74 

Sugar      ....     41  +  14    =      55 

Coffee 210 

Bread      ....     86  +  63    =    149 

Potato 200 

Milk    ....      250  +  250    =    500 

Mashed  potato 150 

Apple  dumpling 136 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 
X 

0.52        = 
0.088      = 

1.560  grams. 
0.029 

X 

0.50        = 

0.370 

X 

0.00 

0.000 

X 

0.11 

0.231 

X 

1.71        = 

2.547 

X 

0.41        = 

0.820 

X 

0.48        = 

2.400 

X 

0.37        = 

0.555 

X 

0.72        = 

0.979 

9.491  grams. 
8.460 

Fuel  value  of  the  food    .     ,          .    2209  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       117 


BEERS. 


Saturday,  February  13, 1904. 


Breakfast.  —  Oatmeal  300  grams,  butter  12  grams,  cream  70  grams,  sugar  41 

grams,  coffee  210  grams. 
Lunch.  —  Bread  80  grams,  butter  11  grams,  sweet  potato  132  grams,  sugar  20 

grams,  milk  250  grams. 
Dinner.  —  Bread  59.5  grams,  mashed  potato  175  grams,  butter  11  grams,  sugar 

20  grams,  apple  pie  141  grams,  milk  250  grams. 


Food. 
Oatmeal    •    • 

Grams. 

300.0 
34.0 
70.0 
81.0 
210.0 
139.5 
132.0 
500.0 
175.0 
141.0 
in  food  . 
in  urine 

Per  cent  Nitrogen. 
X        0.43        = 
X        0.088      = 
X        050 
X        0.00        = 
X        0.11 
X        1.64 
X        0.37 
X        0.54 
X        037 
X        0.43        = 

Total  Nitrogen. 
1.290  grams. 
0.029 
0.350 
0.000 
0.231 
2.287 
0.488 
2.700 
0.647 
0.606 

Butter  .     .     12 
Cream 

+  11  +  11    =. 

Sugar    .     .     41 
Coffee    .     .     . 

+  20  +  20    = 

Bread    .     .     . 
Sweet  potato 
Milk      .    .    . 
Mashed  potato 
Apple  pie  . 

80  +  59.5    = 

250  +  250    = 

Total  nitrogen 
Total  nitrotren 

8.628  grams. 
8.750 

Fuel  value  of  the  food    ....    2395  calories. 


118      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


BEERS. 


Sunday,  February  11±,  1904,. 


Breakfast.  —  Oatmeal  300  grams,  butter  16  grams,  cream  70  grams,  sugar  41 

grams,  coffee  210  grams. 
Lunch.  —  Baked  potato  171  grams,  bread  72  grams,  butter  15  grams,  sugar  21 

grams,  apple  sauce  38  grams,  milk  250  grams. 
Dinner. — Bread  35.5  grams,  butter  13.5  grams,  mashed  potato   180  grams, 

sugar  20  grams,  chocolate  cake  111  grams,  ice  cream  115  grams,  milk 

250  grams. 


Food.  Grams. 

Oatmeal 300.0 

Butter  .    .  16  +  15  +  13.5    =      44.5 

Cream 70.0 

Sugar    .     .    41  +  21  +  20    =      82.0 

Coffee 210.0 

Baked  potato 171.0 

Bread    .    .    .    .72  +  35.5    -  107.5 

Apple  sauce 38.0 

Milk      .     .     .      250  +  250    =  500.0 

Mashed  potato 180.0 

Chocolate  cake 111.0 

Ice  cream 115.0 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.46        = 

1.380  grams. 

X 

0.088      = 

0.039 

X 

0.50 

0.350 

X 

0.00        = 

0.000 

X 

0.11        = 

0.231 

X 

0.41        = 

0.701 

X 

1.75        = 

1.881 

X 

0.029      = 

0.011 

X 

0.40        = 

2.000 

X 

0.37        = 

0.666 

X 

0.75        = 

0.832 

X 

0.58 

0.667 

8  758  grams 

8.280 

Fuel  value  of  the  food 


2610  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       119 


NITROGEN  BALANCE.  — .Beers. 


Nitrogen                                        Output. 
Taken  in.             Nitrogen  in  Urine.    Weight  of  Fseces  (dry). 

Feb.    9 

10.008  grams. 

8.46  grams. 

10 

8.313 

8.57 

44.7  grams. 

11 

7.910 

8.55 

19.0 

12 

9.491 

8.46 

30.0 

13 

8.628 

8.75 

28.0 

14 

8.758 

8.28 

5.0 

126.7  grams  contain 

6.13  %N. 

53.108  51.07          +  7.76  grams  nitrogea 

53.108  grams  nitrogen.        58.83  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        —5.722  grams. 
Nitrogen  balance  per  day  =        —0.953  gram 

Average  Intake. 

Calories  per  day 2168. 

Nitrogen  per  day 8.85  grams. 


120       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

On  May  6,  a  second  nitrogen  balance  was  attempted 
covering  a  period  of  seven  days,  in  which,  as  before,  there 
was  an  exact  comparison  of  the  income  and  output  of 
nitrogen.  In  this  period  of  seven  days,  as  shown  in  the 
accompanying  tables,  the  fuel  value  of  the  food  was  essen- 
tially the  same  as  in  the  preceding  period,  but  the  amount  of 
proteid  food  was  increased  to  an  average  intake  of  10.10 
grams  per  day.  Under  these  conditions  there  was  a  distinct 
plus  balance  for  the  seven  days  amounting  to  2.425  grams, 
thus  showing  that  with  this  quantity  of  nitrogenous  food  the 
body  was  laying  on  nitrogen  to  the  extent  of  0.346  gram  per 
day.  The  average  daily  amount  of  nitrogen  metabolized 
during  this  period  was  only  8.18  grains,  being  quite  notice- 
ably below  the  average  daily  amount  for  the  year.  In  other 
words,  the  results  of  this  balance  period  show  that  with  a 
consumption  of  food  sufficient  to  yield  about  2200  calories 
per  day,  the  body  of  this  subject  needed  to  metabolize  only 
8.25  grams  of  nitrogen  per  day  to  more  than  maintain  nitro- 
gen equilibrium.  Following  are  the  tables  of  results : 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       121 


BEERS. 
Friday,  May  6, 1904. 

Breakfast.  —  Oatmeal  345  grams,  butter  7   grams,  sugar  30  grams,  milk  100 

grams,  coffee  180  grams. 
Dinner.  —  Bread  67  grams,  potato  71  grams,  corn  179  grams,  pie  133  grams, 

milk  200  grams. 
Supper.  —  Biscuit  75  grams,  butter  11  grams,  potato  106  grams,  cake  52  grams, 

apricots  75  grams,  milk  230  grams. 


Food.  Grams. 

Oatmeal 345 

Butter 7  +  11    =      18 

Sugar 30 

Milk    .     .    100  +  200  +  230    =    530 

Coffee 180 

Bread 67 

Potato  (dinner) 71 

Corn 179 

Pie 133 

Biscuit 75 

Potato  (supper) 106 

Cake 52 

Apricot3 75 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.40 

= 

1.380  grams. 

X 

0.11 

= 

0.020 

X 

0.00 

— 

0.000 

X 

0.54 

— 

2.862 

X 

0.14 

= 

0.252 

X 

1.39 

= 

0.931 

X 

0.52 

— 

0.369 

X 

0.44 

— 

0.788 

X 

0.54 

— 

0.718 

X 

1.21 

= 

0.908 

X 

0.36 

ss 

0.382 

X 

0.90 

— 

0.468 

X 

0.21 

ss 

0.158 

9.236  grams. 

8.720 

Fuel  value  of  the  food    ....    2080  calories. 


Saturday,  May  7, 1904. 

Breakfast.  —  Oatmeal  382  grams,  milk  100  grams,  coffee  185  grams,  butter  10 

grams,  sugar  30  grams. 
Dinner.  —  Bread  93  grams,  potato  67  grams,  rice  pudding  141  grams,  milk  200 

grams. 
Supper.  —  Bread  67  grams,  butter  13  grams,  potato  salad  122  grams,  milk  240 

grams,  coffee  120  grams. 


Pood.  G 

Oatmeal 382 

Milk    .    .    100  +  200  +  240    =    540 
Coffee  (breakfast) 185 


Per  cent  Nitrogen.  Total  Nitrogen. 

X        0.41        =  1.566  grams. 

X         0.54        =  2.916 

X        0.13        =  0.241 


122      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


BEEHS. 


Butter     .    ...    10  +  13    =      23 

Sugar 30 

Bread 93  +  67     =     160 

Potato 67 

Rice  pudding 141 

Potato  salad 122 

Coffee  (supper) 120 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

0.11 

ss 

X 

0.00 

ss 

X 

1.33 

ss 

X 

0.56 

= 

X 

0.76 

ss 

X 

0.35 

= 

X 

0.15 

— 

0.025 

0.000 

2.128 

0.375 

1.072 

0.427 

0.180 

8.930  grams. 

8.530 


Fuel  value  of  the  food    ....    1714  calories. 


Sunday,  May  8, 1904. 


Breakfast.  —  Oatmeal  386  grams,  butter  10  grams,  sugar  35  grams,  milk  100 
grams,  coffee  185  grams. 

Dinner.  —  Rice  and  chicken  gravy  178  grams,  boiled  onions  136  grams,  choco- 
late pudding  141  grams,  milk  150  grams. 

Supper.  —  Potato  salad  73  grams,  bread  28  grams,  chocolate  cake  104  grams, 
milk  220  grams. 


Food.  Grams. 

Oatmeal 386 

Butter 10 

Sugar 35 

Milk    .    .    100  +  150  +  220    =    470 

Coffee 185 

Rice  and  chicken  gravy     .     .     .     178 

Onions 136 

Chocolate  pudding 141 

Potato  salad 73 

Bread 28 

Chocolate  cake 104 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

035 

ts 

1.351  grams. 

X 

0.11 

as 

0.011 

X 

0.00 

— 

0.000 

X 

0.55 

ss 

2.585 

X 

0.11 

— 

0.204 

X 

0.47 

ss 

0.837 

X 

0.25 

as 

0.340 

X 

1.03 

— 

1.452 

X 

0.35 

— 

0.256 

X 

1.33 

— 

0.372 

X 

0.95 

a 

0.988 

8.396  grams. 

7.000 

Fuel  value  of  the  food    ....     1995  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       123 


BEERS. 
Monday -,  May  9,  1904. 

Breakfast.  —  Oatmeal  330  grams,  butter  10  grams,  sugar  35  grams,  milk  100 

grams,  coffee  185  grams. 
Dinner.  —  Bread  73  grams,  fried  potato  125  grams,  boiled  onions  118  grams, 

macaroni  and  cheese  128  grams,  apple  pie  110  grams,  milk  200  grams. 
Supper.  —  Bread  82  grams,  boiled  potato  130  grams,  butter  12  grams,  chocolate 
cake  114  grams,  milk  245  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Oatmeal  .     .    . 

330 

X 

0.44        = 

1.452  grams. 

Butter      .     .     . 

.     12  +  10    = 

22 

X 

0.11 

0.024 

Sugar  .... 

35 

X 

0.00        = 

0.000 

Milk     .     .    100 

+  200  +  245    = 

545 

X 

0.58        = 

3.161 

Coffee  .... 



185 

X 

0.099      = 

0.183 

Bread  .... 

73  +  82    - 

165 

X 

1.33        = 

2.062 

Fried  potato     . 

125 

X 

0.48        = 

0.600 

Onions     .     .     . 

118 

X 

0.25        = 

0.295 

Macaroni  and  cheese     .     .     .    . 

128 

X 

1.53        = 

1.958 

Apple  pie     .     . 

110 

X 

0.55        = 

0.605 

Boiled  potato    . 

130 

X 

0.30        = 

0.390 

Chocolote  cake 

114 

X 

0.95        = 

1.083 

Total  nitrogen 

in  food 

11.813  grams. 

Total  nitrogen 

in  uriue 

,     7.590 

Fuel  value  of  the  food 


.    .    .    2620  calories. 


Tuesday,  May  10,  1904. 

Breakfast.  —  Oatmeal  357  grams,  butter  11  grams,  sugar  35  grams,  milk  100 

grams,  coffee  185  grams. 
Dinner.  —  Soda  biscuit  68  grams,  boiled  potato  160  grams,  butter  20  grams, 

stewed  tomato  103  grams,  custard  pie  103  grams,  milk  200  grams. 
Supper.  —  Soda  biscuit  81  grams,  butter  14  grams,  stewed   potato  97  grams, 

chocolate  cake  66  grams,  milk  200  grams. 


Food.                                                     Grams.  Per  cent  Nitrogen.  Total  Nitrogen. 

Oatmeal 357  X         0.42  1.499  grams. 

Butter      .    .     11  +  20  +  14    =      45  X        0.11        =  0.050 

Sugar 35  X        0.00        =  0.000 


124      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


BEERS. 


Milk    .    .    100  +  200  +  200    =    500 

Coffee 185 

Soda  biscuit      .     .     68  +  81     -    149 

Boiled  potato 160 

Stewed  tomato 103 

Custard  pie 103 

Stewed  potato 97 

Chocolate  cake 66 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

0.54 

5= 

X 

0.13 

=: 

X 

1.27 

= 

X 

0.30 

•=. 

X 

0.21 

— 

X 

0.91 

= 

X 

0.45 

= 

X 

0.95 

= 

2.700 

0.241 

1.892 

0.480 

0.216 

0.937 

0.437 

0.627 

9.079  grams. 

7.780 


Fuel  value  of  the  food    ....    2190  calories. 


Wednesday,  May  11,  190$. 

Breakfast.  —  Oatmeal  394  grams,  butter  10  grams,  sugar  35  grams,  milk  100 

grams,  coffee  185  grams. 
Dinner.  —  Soup  141  grams,  bread  78  grams,  butter  14  grams,  boiled  potato  101 

grams,  corn  128  grams,  rice  pudding  116  grams,  milk  200  grams. 
Supper.  —  Biscuit  103  grams,  butter  11  grams,  corn  113  grams,  cake  60  grams, 

milk  205  grams. 


Food.  Grams. 

Oatmeal       394 

Butter      ..     10  +  14  +  11    =      35 

Sugar 35 

Milk    .    .    100  +  200  +  205    =  505 

Coffee 185 

Soup 141 

Bread       :     .      78 

Boiled  potato 101 

Corn    ....     113  +  128    =  241 

Rice  pudding 116 

Biscuit 103 

Cake 60 

Total  nitrogen  in  food 

Total  nitrogen  in  urine 


Per  cent  Nitrogen.    Total  Nitrogen. 

X 
X 

0.46 
0.11 

=        1.812  grams. 
0.039 

X 

0.00 

0.000 

X 

0.54 

=        2.727 

X 

0.13 

=        0.241 

X 

0.48 

0.677 

X 

1.25 

=        0.975 

X 

0.31 

=        0.313 

X 

0.46 

=        1.109 

X 

0.63 

0.731 

X 

1.42 

=        1.463 

X 

0.78 

=        0.468 
.  10  555  grams 

8.280 

Fuel  value  of  the  food    ....    2183  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       125 


BEERS. 


Thursday,  May  12,  1904. 


Breakfast.  —  Oatmeal  349  grams,  butter  10  grams,  sugar  35  grams,  milk  100 

grams,  coffee  185  grams. 
Dinner.  —  Soup  137  grams,  fried  potato  43  grams,  bread  100  grams,  macaroni 

and  cheese  122  grams,  bread  pudding  80  grams,  milk  200  grams. 
Supper.  —  Stewed  potato  126  grams,  bread  122  grams,  cake  73  grams,  apricots 

81  grams,  milk  220  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.    Total  Nitrogen. 

Oatmeal       .    . 

349 

X 

0.41 

=        1.431  grams. 

Butter      .     .     . 

10 

X 

0.11 

=       0.011 

Sugar       .    .     . 

35 

X 

0.00 

=        0.000 

Milk    .     .    100+200  +  220    = 

520 

X 

'  0.57 

=        2.964 

Coffee      .     .    . 

185 

X 

0.13 

=        0.241 

Soup   .... 

137 

X 

0.48 

=        0.658 

Fried  potato     . 

43 

X 

0.76 

=        0.327 

Bread       .     .     . 

100+122    = 

222 

X 

1.25 

=        2.775 

Macaroni  and  cheese    .    .    .    . 

122 

X 

1.94 

=        2.370 

Bread  pudding 

80 

X 

0.82 

=        0.656 

Stewed  potato 

126 

X 

0.43 

=        0.542 

Cake  .... 

73 

X 

0.78 

=        0.569 

Apricots       .    . 

81 

X 

0.23 

=        0.186 

Total  nitrogen 

in  food  . 

.     .     .  12.730  grams. 

Total  nitrogen 

in  urine 

,    .     .    9.360 

Fuel  ralue  of  the  food    ....    2283  calories. 


126      PHYSIOLOGICAL  ECONOMY   IN  NUTRITION 


NITROGEN  BALANCE.  —  Beers. 


Nitrogen 
Taken  in. 

Output. 
Nitrogen  in  Urine.        Weight  of  Faeces  (dry). 

May    6 

7 

9.236  grams. 
8.930 

8.72  grams. 
8.53 

17.5  grams. 
*30.5 

8 

8.396 

7.00 

26.2 

9 

11.813 

7.59 

27.1 

10 

9.079 

7.78 

22.1 

11 

10.555 

8.28 

26.0 

12 

12.730 

9.36 

24.5 

12.5 

70.739 


57.26 


186.4  grams  contain 

5.93  %N. 
11.054  grams  nitrogen. 


70.739  grams  nitrogen.        68.314  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        +2.425  grams. 
Nitrogen  balance  per  day  =        +0.346  gram. 


Average  Intake. 

Calories  per  day 2152. 

Nitrogen  per  day 10.10  grams. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       127 

Here  we  have,  as  in  the  preceding  cases,  marked  physio- 
logical economy  of  non-nitrogenous  as  well  as  of  nitrogenous 
food  material.  Further,  taking  the  body- weight  of  the  sub- 
ject as  61.5  kilos,  and  with  an  average  daity  excretion  of 
8.58  grams  of  metabolized  nitrogen,  it  is  evident  that  under 
the  existing  conditions  of  life  and  activity  there  was  need  for 
the  metabolism  of  only  0.139  gram  of  nitrogen  per  kilo  of 
body- weight.  Doubtless,  however,  still  greater  economy  was 
possible. 

Finally,  while  it  hardly  savors  of  scientific  accuracy  to 
quote  simple  sensations,  yet  it  may  be  stated  that  the  sub- 
ject asserts  a  betterment  of  his  condition,  with  continuance 
of  mental  and  physical  vigor  in  such  a  degree  that  he  has 
persisted  now  for  more  than  a  year  and  a  half  in  the  main- 
tenance of  these  dietetic  habits  which  are  characterized  by 
this  lowered  rate  of  proteid  metabolism.  The  quantity  of 
nitrogen  metabolized  daily  means  the  breaking  down  of  ap- 
proximately 50  grams  of  proteid,  and  it  is  very  evident  that 
this  amount  of  proteid  food,  one-half  the  amount  called  for 
by  the  ordinary  diet,  is  quite  sufficient  to  meet  all  of  the 
subject's  bodily  needs,  even  with  a  total  fuel  value  consider- 
ably below  2500  calories. 

SUMMARY 

Certain  general  conclusions  seem  to  be  justified  by  the 
results  reported.  A  healthy  man,  whose  occupation  is  such 
as  not  to  involve  excessive  muscular  work,  but  whose  activity 
is  mainly  mental  rather  than  physical,  though  by  no  means 
excluding  the  latter,  can  live  on  a  much  smaller  amount  of 
proteid  or  albuminous  food  than  is  usually  considered  essen- 
tial for  life,  without  loss  of  mental  or  physical  strength  and 
vigor,  and  with  maintenance  of  body  and  nitrogen  equilib- 
rium. This  means  that  the  ordinary  professional  man  who 
leads  an  active  and  even  strenuous  life,  with  its  burden  of 
care  and  responsibility,  need  not  clog  his  system  and  inhibit 
his  power  for  work  by  the  ingestion  of  any  such  quantities 
of  proteid  food  as  the  ordinary  dietetic  standards  call  for- 


128    PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

There  is  no  real  physiological  need  —  that  is  apparent  —  for 
the  adoption  of  such  dietetic  habits  as  ordinarily  prevail,  or  as 
are  called  for  by  the  dietary  standards  set  by  most  authori- 
ties in  this  branch  of  physiology.  There  is  no  justifiable 
ground  for  the  dictum,  or  the  assumption,  that  the  adult  man 
of  average  body- weight  needs  daily  118  grams  of  proteid  food 
for  the  maintenance  of  health,  strength  and  vigor,  or  that 
there  is  need  for  the  metabolism  of  at  least  16  grams  of 
nitrogen  daily.  If  such  were  the  case,  how  could  these  five 
subjects,  whose  experiences  have  been  detailed  in  the  fore- 
going pages,  have  maintained  their  body-weight,  established 
nitrogen  equilibrium,  pursued  their  ordinary  vocations  with- 
out loss  of  strength  and  vigor,  and  kept  in  a  perpetual  condi- 
tion of  good  health,  with  an  average  daily  metabolism  of  from 
5.4  grams  of  nitrogen  to  8.99  grams  of  nitrogen  for  periods 
ranging  from  six  to  eighteen  months  ?  Surely,  if  16  to  18 
grams  of  nitrogen  are  a  daily  requisite  for  the  healthy  adult, 
there  should  have  been  some  sign  of  nitrogen  starvation  dur- 
ing these  long  periods  of  low  proteid  diet,  but  the  sharpest 
scrutiny  failed  to  find  it.  On  the  contrary,  there  were  not 
wanting  signs  of  improved  conditions  of  the  body  which 
could  not  well  be  associated  with  anything  but  the  changes 
in  diet. 

Let  us  briefly  consider  the  main  facts.  The  writer,  of  57 
kilos  body- weight,  showed  for  nearly  nine  consecutive  months 
an  average  daily  metabolism  of  5.7  grams  of  nitrogen.  Dur- 
ing the  last  two  months  the  daily  metabolism  averaged  5.4 
grams  of  nitrogen.  As  body-weight  and  nitrogen  equilibrium 
were  both  maintained  under  these  conditions,  it  is  certainly 
fair  to  assume  that  the  physiological  needs  of  the  body  were 
fully  met.  These  figures  imply  a  metabolism,  in  the  first 
instance,  of  0.1  gram  of  nitrogen  per  kilo  of  body-weight, 
while  the  lower  figure  shows  a  metabolism  of  0.094  gram 
of  nitrogen  per  kilo  of  body-weight.  We  may  call  this 
latter  amount  the  minimal  nitrogen  requirement  for  this  par- 
ticular individual,  under  which  health,  strength,  and  vigor 
can  be  fully  maintained.  This  lower  nitrogen  figure  shows 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       129 

that  the  needs  of  this  particular  individual  for  proteid 
material  are  met  by  the  metabolism  of  33.75  grams  of  pro- 
teid per  day.  Hence,  one-third  the  usually  accepted  standard 
of  proteid  is  quite  sufficient  for  the  wants  of  this  particular 
person,  and  this  too  with  a  quantity  of  non-nitrogenous  food 
far  below  the  daily  amount  called  for  by  ordinary  physiologi- 
cal rules.  A  fuel  value  of  2000  calories  per  day  was  fully 
adequate  to  meet  the  ordinary  wants  of  the  body. 

Dr.  Mendel,  with  a  body- weight  of  70  kilos,  showed  for 
seven  consecutive  months  an  average  daily  metabolism  of 
6.53  grams  of  nitrogen,  likewise  with  maintenance  of  health, 
strength,  body  equilibrium,  and  nitrogenous  equilibrium. 
This  figure  implies  a  nitrogen  metabolism  of  0.093  gram 
per  kilo  of  body-weight  and  shows  that  the  wants  of  the 
body  —  in  his  case  —  can  be  fully  met  by  a  metabolism  of 
40.8  grams  of  proteid  matter  daily,  and  this  likewise  without 
increasing  the  amount  of  non-nitrogenous  food  ingested.  In- 
deed, a  total  fuel  value  of  2500  calories  per  day  was  quite 
sufficient  for  all  the  needs  of  his  body  under  the  existing 
conditions. 

Dr.  Underbill,  with  a  body-weight  of  65  kilos,  showed  for 
six  consecutive  months  a  proteid  metabolism  equal  to  7.81 
grams  of  nitrogen  per  day,  while  for  the  last  two  months  the 
daily  average  excretion  of  nitrogen  was  only  6.68  grams. 
These  figures  mean  respectively  a  nitrogen  metabolism  of 
0.120  and  0.102  gram  of  nitrogen  per  kilo  of  body- weight. 
Here,  too,  as  in  the  preceding  cases,  this  lowered  rate  of 
proteid  metabolism  was  maintained  without  increasing  the 
total  fuel  value  of  the  food  and  with  a  continuance  of  health 
and  strength. 

Messrs.  Dean  and  Beers,  with  body-weights  of  64  and  61.5 
kilos  respectively,  likewise  kept  up  their  health  and  strength 
for  a  long  period  of  time  with  a  nitrogen  metabolism  averag- 
ing 8.99  and  8.58  grams  of  nitrogen  per  day,  i.e.,  with  a 
metabolism  of  0.140  and  0.139  gram  of  nitrogen  per  kilo  of 
body- weight  respectively,  and  this  with  a  total  fuel  value  in 
their  daily  food  averaging  not  more  than  2500  calories. 


130       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

With  this  general  concurrence  of  results,  we  are  certainly 
warranted  in  the  assertion  that  the  professional  man  can  safely 
practise  a  physiological  economy  in  the  use  of  proteid  food 
equal  to  a  saving  of  one-half  to  two-thirds  the  amount  called 
for  by  existing  dietar}T  standards,  and  this  without  increasing 
the  amount  of  non-nitrogenous  food  consumed.  Indeed,  the 
latter  class  of  foods  can  likewise  be  diminished  in  amount 
without  detriment  to  health  or  strength,  where  there  is  no 
call  for  great  physical  exertion.  Lastly,  the  so-called  minimal 
proteid  requirement  of  the  healthy  man  —  which  for  this 
group  of  individuals  we  may  place  at  the  low  level  of  0.093  to 
0.130  gram  of  nitrogen  per  kilo  of  body- weight — represents 
the  real  physiological  needs  of  the  system  for  nitrogen,  and  in 
so  far  as  our  present  data  show,  anything  beyond  this  quantity 
may  be  considered  as  an  excess  over  and  above  what  is  re- 
quired for  the  actual  physiological  necessities  of  the  body. 
Naturally,  however,  there  may  be  nothing  detrimental  in  a 
slight  excess  of  proteid  beyond  the  daily  needs.  That  is 
a  subject,  however,  to  be  discussed  later  in  connection  with 
other  results. 

In  view  of  the  close  agreement  in  the  amount  of  nitrogen 
metabolized  by  these  different  individuals  per  kilo  of  body- 
weight,  emphasis  should  be  laid  upon  the  fact  that  the  results 
recorded  were  all  obtained  with  perfect  freedom  of  choice 
in  the  matter  of  diet,  without  prescription  of  any  kind,  so  that 
the  close  concurrence  in  the  final  figures  tends  to  strengthen 
the  value  of  the  data  as  pointing  to  a  certain  minimal  require- 
ment easily  attainable,  and  fully  adequate  for  meeting  the 
needs  of  the  body. 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION       131 


II.  EXPERIMENTS  WITH  VOLUNTEERS  FROM  THE 
HOSPITAL  CORPS  OF  THE  UNITED  STATES 
ARMY. 

The  original  Detachment  from  the  Hospital  Corps  of  the 
United  States  Army  detailed  to  serve  in  this  series  of  experi- 
ments arrived  in  New  Haven  September  28,  1903,  under  the 
command  of  Dr.  Wallace  DeWitt,  1st  Lieutenant  and  assist- 
ant Surgeon  of  the  United  States  Army.  The  detail  was 
composed  of  twenty  men,  of  whom  fourteen  were  privates, 
volunteers  for  the  experiment,  the  remainder  being  made  up 
of  non-commissioned  officers,  cook,  cook's  helper,  etc.  The 
detachment  was  located  in  a  convenient  house  on  Vanderbilt 
Square  belonging  to  the  Sheffield  Scientific  School,  and  there 
they  lived  during  their  six  months'  stay  in  New  Haven  under 
military  discipline,  and  subject  to  the  constant  surveillance  of 
the  commanding  officer  and  the  non-commissioned  officers. 

In  selecting  the  men  for  the  experiment  particular  attention 
ws  paid  to  securing  as  great  a  variety  of  types  as  possi- 
ble, representing  different  nationalities,  temperaments,  etc. 
Naturally,  among  such  a  group  of  enlisted  men  brought  to- 
gether for  the  purpose  in  view  many  were  found  unsuited  for 
various  reasons,  and  were  quickly  exchanged  for  others  better 
adapted  for  the  successful  carrying  out  of  the  experiment. 
Several  quickly  deserted,  apparently  not  relishing  the  re- 
strictions under  which  they  were  compelled  to  live.  The 
restriction  which  constituted  the  greatest  hardship  in  the  eyes 
of  several  of  the  men  was  the  regularity  of  life  insisted  upon, 
and  the  consequent  restraint  placed  upon  their  movements  in 
the  city  when  relieved  from  duty.  The  following  Statement 
from  Dr.  DeWitfc  will  explain  the  causes  of  removal  of  the 
men  who  dropped  out  of  the  experiment  during  the  natural 
sifting  process  of  the  first  few  weeks  and  later. 


132       PHYSIOLOGICAL  ECONOMY   IN  NUTRITION 

HOSPITAL  CORPS  DETACHMENT  U.  S.  ARMT, 
332  TEMPLE  ST.,  NEW  HA  YEN,  CONN. 
March  17, 1904. 

Professor  RUSSELL  H.  CHITTENDEN, 

Director  Sheffield  Scientific  School. 

NEW  HAVEN,  CONN. 

g[R?  —  in  compliance  with  your  verbal  request  concerning  men 
of  this  detachment  lost  by  transfer  and  desertion  and  the  reasons 
therefor,  I  have  the  honor  to  inform  you  that  the  following  men 
were  lost  by  transfer,  at  my  request,  for  the  reasons  set  after  their 
respective  names : 

Private   EDWARD   MCDERMOTT  (October  17,  1903).      Mentally 

and  morally  unsuited. 

Private   PAUL    FORKEL   (October    18,    1903).      Physically   un- 
suited. 

Private   DAVID    ACKER  (October    24,    1903).      Physically  un- 
suited by  reason  of  Acute  Pulmonary  Tuberculosis  Bilateral. 
Private  WILLIAM  C.  WITZIG  (November  17,  1903).     Physically 
>  unsuited  by  reason  of  Cardiac  Irritability. 

Private  PHILIP  S.  MYER  (December  11,  1903).     Physically  un- 
suited by  reason  of  very  high  grade  of  Myopia  both  eyes. 
Private   first   class   CHARLES   P.    DAVIS   (January    14,    1904). 

Physically  unsuited  by  reason  of  Acute  Melancholia. 
Private   BARNARD   BATES  (February  12,  1904).     Morally  and 
mentally  unsuited  by  reason  of  Drunkenness. 

In  all  these  men,  except  Private  DAVIS,  the  condition  for  which 
they  were  transferred  was  present  when  they  reported  for  duty 
with  the  detachment. 

In  the  case  of  Private  DAVIS,  his  condition  of  acute  melancholia 
in  my  opinion  was  incident  to  the  experiment,  — due  to  the  neces- 
sary restrictions  of  liberty  and  food,  assisted  by  a  natural  gloomy 
disposition. 

The  following  men  were  lost  by  desertion  : 

Private  first  class  SAMUEL  R.  CURTIS  (November  3,  1903). 
Private  first  class  WILLIAM  SMITH  (November  5,  1903). 
Private  SIMON  PRINS  (January  23,  1904). 
Private  EDWIN  A.  RINARD  (February  3,  1904). 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       133 

Of  these  men  Private  first  class  Smith  and  Private  Prins  were 
on  duty  in  the  kitchen  and  were  at  no  time  subject  to  restriction 
of  diet  and  liberty.  Private  first  class  Curtis  deserted  before  the 
experiment  was  well  under  way  and  can  not  be  attributed  to  any 
cause  arising  out  of  the  investigation.  Private  Rinard's  desertion 
was  in  my  opinion  due  to  the  restrictions  of  diet  and  liberty  in- 
cident to  the  experiment.  I  would  say,  however,  that  this  man 
was  a  worthless  character  and  was  discharged  ''without  honor" 
from  the  army  during  a  previous  enlistment. 
Very  respectfully, 

(Signed)      WALLACE  DEWITT, 
1st  Lieut,  and  Asst.  Surgeon  U.  S.  Army, 
Commdg.  Detachment. 

As  supplementing  Dr.  DeWitt's  statement  it  may  be  men- 
tioned that  Rinard  reported  for  the  experiment  at  New  Haven 
on  December  11,  1903,  and  remained  here  until  February 
2,  1904.  On  December  11  he  weighed  59.8  kilos,  while  on 
February  2,  the  last  day  he  was  here,  his  body -weight  was 
60  kilos.  Evidently,  any  restriction  of  diet  he  may  have 
suffered  had  not  made  any  great  impression  upon  his  bodily 
condition. 

There  were  thirteen  men  of  the  detachment  who  really 
took  part  in  the  experiment,  and  of  these  all  but  four  were  in 
the  original  detail.  Of  these  four,  two  joined  in  October  and 
two  early  in  November.  Of  these  thirteen,  all  but  two  con- 
tinued to  the  close  of  the  experiment,  April  4,  1904. 

The  following  statement  gives  the  name,  age,  birthplace, 
occupation,  length  of  service  (U.  S.  Army),  etc.  of  the 
thirteen  men. 

It  will  be  noted  that  the  men  range  in  age  from  twenty-one 
years  six  months  to  forty-three  years,  and  that  representatives 
of  many  countries  are  on  the  list. 

Regarding  the  duties  of  the  men,  i.  e.,  their  daily  work,  the 
following  statement  from  Dr.  DeWitt  will  give  all  needed  in- 
formation on  this  point.  The  character  of  the  Gymnasium 
work  will  be  referred  to  later. 


134      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


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PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       135 

HOSPITAL  CORPS  DETACHMENT  U.  S.  ARMY, 

332  TEMPLE  STREET,  NEW  HAVEN,  CONN., 

March  17,  1904. 

Professor  R.  H.  CHITTENDEN, 

Director  Sheffield  Scientific  School, 
NEW  HAVEN,  CONN. 

SIR,  —  In  compliance  with  your  verbal  request  I  have  the  honor 
to  inform  you  that  the  duties  of  this  detachment  during  the  tour 
of  duty  at  this  station  have  been  as  follows :  — 

At  6.45  A.  M.  the  men  arise  and  their  body-weights  are  taken 
immediately,  after  which  they  dress  and  assemble  for  reveille  roll- 
call. 

7.15.  Breakfast.  After  this  meal  they  are  all  engaged  in  various 
duties  about  the  quarters,  such  as  inside  and  outside  police,  kitchen 
police,  assisting  in  measurement  of  urine  and  faeces  and  transpor- 
tation of  the  same  to  the  laboratory ;  cleansing  of  faeces  cans 
and  urine  bottles,  etc.  They  are  occupied  with  these  various 
duties  until  about  9  A.  M. 

9  A.  M.     Detachment  proceeds  to  Gymnasium  under  charge  of  a 
non-commissioned  officer,  and  by  him  reported  to  the  gymnastic 
instructor. 

11  A.  M.     Detachment  returns  from  Gymnasium. 

12  M.     Dinner. 

1  P.  M.     Drill,  weather  permitting,  otherwise  a  walk  in  charge 
of  a  non-cornmissioned  officer,  or  indoor  instruction  relative  to  the 
duties  of  a  soldier. 

2  P.  M.     Relief  from  drill ;  walk,  or  instruction. 

2.30  P.M.  Instruction  by  a  non-commissioned  officer  in  their 
duties  as  nurses,  etc. 

3.30  P.  M.     Relief  from  instruction. 

5  P.  M.     Supper. 

5.30  P.  M.     Retreat  roll-call. 

10  P.  M.     All  men  in  bed. 

This  routine  is  the  same  for  every  day  in  the  week  except  Saturday 
and  Sunday.  On  Saturday  drill  and  instruction  in  the  afternoon 
are  omitted,  and  on  Sundays  the  men  are.  also  free  from  gymnasium 
work. 

In  addition  to  the  duties  mentioned  above,  a  special  detail  of 
two  men  is  made  every  morning  to  assist  in  the  weighing  and  serv- 


136       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

ing  of  the  food,  and  from  time  to  time  details  are  sent  to  the  lab- 
oratory and  reported  to  Dr.  Mendel  for  such  work  connected  with 
the  investigation  as  he  might  assign  them. 
Very  respectfully, 

(Signed)        WALLACE  DEWITT, 

1st  Lieut,  and  Asst.  Surgeon  U.  S.  Army, 
Commdg.  Del.  H.  C. 

Here  we  have  a  group  of  men,  thirteen  in  number,  quite 
different  in  type  from  the  preceding  group ;  men  accus- 
tomed to  living  a  vigorous  life  under  varying  conditions,  and 
who  naturally  had  great  liking  for  the  pleasures  of  eating. 
Further,  they  were  men  who  had  no  personal  interest  what- 
ever in  the  experiment  or  in  the  principles  involved.  To  be 
sure,  they  had  volunteered  for  the  work,  and  the  objects  of 
the  experiment  had  been  fully  explained  to  them.  Like  good 
soldiers  they  no  doubt  desired  to  obey  orders,  and  they  doubt- 
less preferred  to  see  the  experiment  a  success  rather  than  a 
failure,  but  they  had  not  that  interest  that  would  lead  them 
to  undergo  any  great  personal  discomfort.  This  point  should 
be  kept  in  mind,  since  it  has  a  distinct  bearing  upon  the  pos- 
sibility of  establishing  physiological  economy  of  diet  in  per- 
sons who  would  not  willingly  incommode  themselves  or  suffer 
personal  inconvenience. 

The  experiment  commenced  on  October  4,  1903,  and  for 
a  period  of  six  months  every  detail  bearing  upon  the  nutrition 
and  condition  of  the  men  under  the  gradually  changed  condi- 
tions was  carefully  observed.  Every  precaution  to  preserve 
the  health  and  good  spirits  of  the  men  was  taken.  Pure  dis- 
tilled water  was  sent  to  the  quarters  each  morning,  magazines 
and  other  periodicals  were  supplied  through  the  courtesy  of 
friends,  occasional  visits  to  the  theatre  were  indulged  in ;  in 
fact  all  that  could  be  done  to  counterbalance  any  possible 
depressing  influence  from  the  partial  restraints  of  the  ex- 
periment was  arranged  for. 

Regarding  the  details  of  the  work ;  the  twenty-four  hours' 
urine  was  collected  by  each  man,  also  the  fseces  for  each  day, 
and  these  were  subjected  to  chemical  analysis  with  a  view  to 


BIOLOGICAL   ECONOMY   IN   NUTRITJ 

following  out  the  various  changes  in  the  amount  and  char- 
acter of  the  proteid  metabolism  going  on  in  the  body  as 
measured  by  the  output  of  total  nitrogen,  uric  acid,  and  phos- 
phoric acid  in  the  urine,  and  by  the  amount  of  nitrogen  in 
the  faeces  with  reference  to  the  degree  of  digestion  and  utili- 
zation of  the  proteid  foods  ingested. 

During  the  first  two  weeks  the  ordinary  army  rations  were 
given  to  the  men ;  later  a  gradual  change  was  made,  accom- 
panied by  a  reduction  in  the  amount  of  proteid  food,  with 
some  reduction  likewise  in  the  total  fuel  value  of  the  food. 
All  the  food  placed  before  each  man  was  carefully  weighed, 
and  at  the  close  of  every  meal  any  uneaten  food  was  weighed 
and  the  amount  subtracted  from  the  initial  weights.  During 
the  balance  periods,  when  the  income  and  output  of  nitrogen 
were  carefully  compared,  the  food  materials  were  weighed 
with  greater  care  and  large  samples  of  each  article  were 
taken  for  analysis,  to  determine  the  exact  content  of  nitro- 
gen. Every  figure  for  nitrogen  shown  in  the  tables  was 
verified  by  at  least  a  duplicate  chemical  analysis  so  as  to 
avoid  any  possibility  of  error. 

It  is  not  necessary  to  give  here  any  detailed  description  of 
the  changes  made  in  the  character  of  the  diet,  since  on  pages 
288  to  326  may  be  found  the  daily  dietary  from  October  2, 
1903,  to  April  4,  1904,  —  each  meal  of  the  day,  —  showing 
the  amount  and  character  of  the  food  given  the  men  during 
the  six  months  period.  It  should  be  stated,  however,  that  at 
no  time  were  the  men  placed  on  a  cereal  diet  or  on  a  truly 
vegetable  diet.  The  object  in  view  was  simply  to  study  the 
possibilities  of  a  general  physiological  economy  in  diet,  with 
special  reference  to  the  minimal  proteid  requirement  of  the 
healthy  man.  To  be  sure,  in  doing  this  meats,  owing  to  their 
high  content  of  proteid,  were  very  much  reduced  in  amount 
and  on  many  days  no  meat  at  all  was  given,  but  as  the  dietary 
is  looked  through  it  will  be  seen  that  the  main  change  was 
from  a  heavy  meat  diet  (rich  in  proteid)  to  a  lighter  diet, 
comparatively  poor  in  proteid,  with  an  increasing  predomi- 
nance of  vegetable  and  cereal  foods.  Condiments  are  also 


138       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

noticeable  in  the  diet,  together  with  the  ordinary  accessories, 
coffee  and  tea.  Variety  was  also  considered  as  a  necessary 
factor,  not  to  be  overlooked,  as  contributing  largely  to  the 
maintenance  of  a  proper  physiological  condition. 

From  a  study  of  the  tables  which  follow,  showing  the 
chemical  composition  of  the  daily  urine,  it  will  be  seen  that 
during  the  first  sixteen  days,  viz.,  from  October  4  until  Octo- 
ber 20  or  21,  when  the  men  were  on  the  ordinary  army  ration 
with  opportunity  to  eat  an  abundance  of  meat,  the  daily 
urine  frequently  contained  16  to  17  grams  of  nitrogen,  show- 
ing a  metabolism  of  over  100  grams  of  proteid  on  such 
days.  Sliney,  indeed,  averaged  for  four  days  an  output  of 
18.19  grams  of  nitrogen,  while  Coffman,  Henderson,  and 
Zooman  showed  an  average  daily  excretion  of  about  15  grams 
of  nitrogen  each  for  the  sixteen  days  from  October  4. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      139 
OAKMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Oct.   4 

66.7 

1160 

1019 

16.37 

0.549 

2.76 

5 

66.7 

1030 

1025 

12.36 

• 

6 

66.0 

740 

1029 

11.85 

0.703 

1.15 

7 

66.0 

480 

1031 

10.31 

. 

8 

65.4 

660 

1030 

14.30 

0.574 

1.32 

9 

65.4 

830 

1029 

15.94 

. 

10 

65.4 

1440 

1018 

17.02 

• 

11 

66.1 

2220 

1012 

16.12 

0.591 

2.64 

12 

66.7 

1300 

1020 

13.33 

. 

. 

13 

66.8 

2140 

1013 

15.67 

0610 

2.56 

14 

66.4 

1290 

1017 

12.38 

. 

15 

66.7 

1730 

1017 

14.95 

0.653 

1.93 

16 

66.7 

1520 

1017 

13.68 

. 

. 

17 

66.2 

1490 

1018 

15.20 

.  .  . 

• 

18 

66.2 

2030 

1014 

16.44 

0.646 

2.66 

19 

65.8 

1580 

1017 

16.78 

20 

65.3 

1900 

1014 

16.19 

0.626 

1.95 

21 

65.4 

1100 

1024 

12.07 

.  .  . 

22 

66.0 

1200 

1018 

11.30 

0.502 

1.11 

23 

66.4 

2060 

1015 

11.37 

.  .  . 

. 

24 

67.2 

1970 

1015 

11.88 

.  .  . 

. 

25 

67.1 

1480 

1014 

8.64 

0.411 

2.07 

26 

67.2 

1510 

1018 

11.78 

.  .  . 

27 

67.2 

1890 

1015 

12.13 

0.406 

1.99 

28 

67.4 

1620 

1014 

9.82 

.  .  . 

. 

29 

67.6 

980 

1018 

6.82 

0.493 

1.62 

30 

67.6 

820 

1022 

10.91 

.  •  . 

.  . 

31 

67.0 

930 

.  .  . 

.  .  . 

.  .  . 

Nov.  1 

67.4 

1480 

1015 

1020 

0.460 

1.49 

2 

67.6 

1160 

1018 

10.37 

.  .  . 

.  .  . 

3 

67.4 

1160 

1020 

10.44 

0.489 

1.53 

4 

67.1 

720 

1024 

6.61 

.  .  . 

.  .  . 

5 

66.6 

640 

1029 

8.02 

0.495 

1.17 

6 

66.5 

1200 

1016 

9.57 

.  .  . 

7 

66.0 

840 

1023 

8.57 

.  .  . 

.  .  . 

8 

66.0 

1100 

1017 

8.32 

0.452 

1.67 

9 

66.0 

720 

1030 

8.53 

.  .  • 

.  .  . 

10 

66.4 

880 

1022 

10.19 

0.515 

1.30 

11 

66.6 

1080 

1018 

9.72 

.  .  . 

12 

66.9 

920 

1023 

8.38 

0.616 

1.54 

140       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


OAKMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  13 

67.2 

800 

1025 

6.43 

.  .  . 

14 

66.5 

600 

1026 

7.38 

.  .  . 

15 

66.3 

1360 

1014 

8.98 

0.403 

1.44 

16 

66.4 

1160 

1025 

9.88 

17 

66.4 

900 

1020 

6.69 

0.343 

0.94 

18 

66.0 

1820 

1010 

7.92 

} 

19 

65.4 

1160 

1017 

5.57 

[  0.436 

1.09 

20 
21 

66.0 
66.4 

1120 
1020 

1020 
1020 

8.73 
7.89 

daily  av. 

daily  av. 

22 

66.1 

1360 

1016 

8.16 

0.413 

1.83 

23 

67.0 

2600 

1008 

8.11 

24 

65.9 

1140 

1015 

6.43 

0.380 

1.90 

25 

65.9 

1800 

1011 

7.56 

.  .  . 

26 

65.6 

1200 

1020 

7.63 

0.377 

1.71 

27 

66.2 

1300 

1015 

7.41 

28 

65.9 

1200 

1012 

6.70 

29 

65.9 

1480 

1019 

8.79 

0.531 

1.73 

30 

65.4 

1540 

1011 

8.41 

. 

Dec.  1 

65.0 

1080 

1015 

7.13 

0.484 

1.45 

2 

65.6 

1440 

1012 

8.38 

.  .  . 

3 

64.5 

940 

1021 

8.58 

0.438 

1.66 

4 

65.0 

780 

1022 

7.22 

. 

5 

65.4 

1280 

1016 

8.06 

. 

6 

65.4 

1880 

1012 

7.67 

0.320 

1.86 

7 

65.0 

1600 

1013 

6.24 

. 

8 

64.9 

1680 

1011 

7.86 

0.304 

1.77 

9 

65.0 

1180 

1013 

7.74 

.  .  . 

10 

64.7 

1120 

1016 

7.59 

0.308 

1.37 

11 

64.7 

860 

1021 

7.58 

. 

12 

64.8 

700 

1026 

6.34 

13 

64.6 

880 

1022 

7.87 

0.404 

1.47 

14 

64.7 

1540 

1017 

9.33 

15 

64.2 

1140 

1015 

6.98 

0.436 

1.71 

16 

64.3 

1040 

1018 

6.74 

.  .  . 

17 

64.4 

980 

1018 

6.94 

0.368 

1.05 

18 

64.7 

1605 

1015 

8.57 

. 

... 

19 

64.2 

1250 

1013 

8.77 

... 

20 

63.4 

1000 

1016 

7.56 

0.462 

1.26 

21 

63.6 

1190 

1016 

8.35 

. 

22 

63.0 

1470 

1011 

8.47 

0.245 

1.26 

i 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       141 
OAKMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.  23 

63.6 

672 

1028 

5.88 

.  .  . 

.  .  . 

24 

63.8 

980 

1017 

6.55 

0.294 

0.8'..) 

,25 

63.5 

2310 

1008 

6.37 

.  .  . 

. 

%26 

63.9 

1860 

1016 

6.92 

.  .  . 

27 

63.5 

1590 

1015 

7.54 

0.380 

1.11 

28 

63.0 

1840 

1018 

8.39 

29 

62.9 

1145 

1018 

6.11 

0.546 

0.72 

30 

63.2 

1300 

1020 

6.78 

31 

63.5 

1080 

1020 

5.96 

0.421 

1.18 

1904 

Jan.   1 

64.0 

2360 

1013 

8.64 

2 

63.6 

1270 

1018 

5.33 

3 
4 
5 
6 

64.0 
63.6 
63.0 
63.5 

2475 
1820 
1520 
1270 

1012 
1012 
1013 
1016 

7.42 
5.63 
6.66 
6.71 

0.329 
daily 
average 

1.43 
daily 
average 

7 

63.0 

1135 

1016 

6.74 

0.344 

1.06 

8 

63.5 

870 

1022 

6.06 

9 

63.6 

1640 

1010 

6.89 

10 

63.6 

1240 

1015 

5.95 

0.409 

1«42 

11 

63.5 

1740 

1012 

7.31  . 

.  .  . 

12 

63.0 

840 

1020 

6.00 

0.439 

13 

62.9 

885 

1021 

733 

0.490 

14 

63.0 

1425 

1015 

8.29 

0.441 

15 

62.8 

1000 

1023 

7.14 

0.31)0 

16 

62.9 

1525 

1015 

8.23 

0.372 

17 

62.7 

1740 

1017 

8.14 

0.400 

18 

62.3 

1200 

1020 

8.42 

19 

62.7 

990 

1023 

7.60 

20 

62.7 

985 

1020 

7.51 

21 

62.7 

1080 

1021 

8.23 

0.423 

1.32 

22 

62.7 

1670 

1010 

7.01 

23 

62.2 

970 

1017 

6.58 

24 

62.2 

1800 

1013 

7.99 

J 

25 

62.2 

1630 

1013 

7.43 

26 

62.0 

880 

1026 

6.86 

27 
28 

62.5 
62.4 

1250 
1560 

1017 
1016 

9.07 
8.61 

S-  0.412 

1.45 

29 

62.7 

1325 

1018 

6.28 

30 

62.9 

2015 

1013 

7.25 

J 

142       PHYSIOLOGICAL   ECONOMY   IN    NUTRITION 

OAKMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

SP.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  31 

62.4 

1730 

1018 

6.64 

0.412 

1.45 

Feb.  1 

62.8 

910 

1027 

5.51 

- 

2 

63.0 

1610 

1016 

7.15 

3 

62.5 

1330 

1020 

7.18 

4 

62.7 

1480 

1023 

7.46 

-  0.395 

1.42 

5 

63.0 

1600 

1020 

6.62 

daily 

daily 

6 

63.2 

1980 

1012 

6.53 

average 

average 

7 

63.0 

1775 

1015 

6.39 

8 

62.3 

I860 

1013 

8.26 

9 

62.9 

2010 

1013 

7.36 

10 

62.0 

1195 

1025 

7.60 

11 

62.9 

1580 

1016 

8.82 

-  0.233 

12 

62.5 

1900 

1013 

8.09 

13 

62.4 

1560 

1016 

7.30 

14 

62.5 

1480 

1017 

7.90 

15 

62.5 

1610 

1023 

8.93 

16 

63.0 

1570 

1019 

7.86 

17 

62.8 

2375 

1014 

9.69 

18 

62.2 

1060 

1022 

7.80 

0.430 

. 

19 

62.0 

910 

1029 

8.13 

20 

62.3 

1710 

1012 

8.10 

21 

62.6 

1940 

1010 

7.33 

J 

22 

62.4 

1250 

1021 

7.73 

23 

62.7 

1700 

1012 

6.53 

24 

62.4 

1525 

1017 

8.65 

25 

62.2 

1980 

1013 

8.55 

-  0.489 

. 

26 

62.0 

1145 

1017 

6.77 

27 

61.8 

1150 

1019 

6.87 

28 

62.0 

1445 

1020 

7.46 

29 

62.2 

1015 

1024 

6.88 

.  . 

. 

Mar.  1 

62.6 

1225 

1019 

7.42 

. 

. 

2 

62.5 

1620 

1017 

7.58 

... 

3 

62.3 

1585 

1016 

6.85 

. 

4 

62.3 

1815 

1015 

7.95 

.  .  . 

• 

5 

62.0 

1565 

1014 

6.10 

.  . 

6 

62.0 

1700 

1020 

7.96 

. 

7 

62.0 

1240 

1016 

7.44 

1 

8 

62.5 

1710 

1015 

8.72 

9 

62.0 

1670 

1016 

7.71 

L  0.411 

.  .  . 

10 

62.5 

1590 

1016 

7.63 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       143 
OAKMAN. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  acid. 

P80fl. 

1904 

kilos 

c.c. 

grains 

gram 

grams 

Mar.  11 

62.0 

1410 

1021 

8.71 

| 

12 

62.1 

1530 

1018 

7.44 

\    0.411 

13 

62.1 

1780 

1016 

8.65 

J  daily  av. 

14 

62.0 

1300 

1019 

8.11 

15 

62.0 

1820 

1012 

7.29 

16 

62.2 

1670 

1017 

9.12 

17 

62.4 

1380 

1020 

8.20 

•    0.468 

. 

18 

62.7 

1785 

1015 

7.82 

19 

62.5 

1910 

1017 

7.68 

20 

62.7 

1965 

1013 

6.72 

J 

21 

62.1 

930 

1026 

5.72 

22 

62.4 

1770 

1012 

7.86 

23 

62.0 

1560 

1017 

7.21 

24 

62.0 

1860 

1015 

8.15 

0.429 

25 

61.6 

1130 

1023 

7.19 

26 

62.0 

2000 

1013 

8.88 

27 

61.9 

1320 

1019 

7.13 

28 

62.0 

1025 

1025 

6.64 

29 

62.4 

1830 

1018 

8.34 

30 

62.3 

1500 

1020 

6.30 

t.379 

31 

62.0 

1600 

1021 

7.10 

Apr.     1 

62.0 

2070 

1014 

6.83 

J 

2 

62.0 

1250 

1025 

5.55 

o 

62.0 

2115 

1009 

4.57 

.  . 

4 

62.1 

2110 

1013 

5.95 

Daily  average  from 

Oct.  21 

1437 

1017 

7.42 

0.405 

1.39 

144       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

MORRIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P20,. 

190  : 

kilos 

c.c. 

grams 

gram 

grams 

Oct.   4 

59.2 

970 

1023 

13.74 

0563 

1.46 

5 

59.2 

1340 

1018 

13.43 

.  . 

6 

58.4 

720 

1026 

9.16 

0.546 

1.42 

7 

58.9 

685 

1028 

12.70 

8 

58.4 

400 

1019 

5.27 

0.179 

0.54 

9 

58.4 

820 

1027 

.  .  . 

.  .  . 

.  .  . 

10 

58.4 

1260 

1023 

1368 

.  .  . 

.  .  . 

11 

58.5 

1400 

1020 

18.48 

0.782 

2.32 

12 

58.5 

1220 

1021 

13.40 

.  .  . 

13 

586 

1580 

1016 

13.84 

0.614 

2.21 

14 

58.3 

1070 

1027 

16.05 

. 

.  . 

15 

58.9 

850 

1029 

13.82 

0.626 

1.50 

16 

58.9 

940 

1020 

15.40 

.  .  . 

17 

59.2 

1500 

1015 

11.70 

.  .  . 

.  .  . 

18 

59.0 

1150 

.  1026 

15.73 

0.796 

2.19 

19 

58.5 

1160 

1028 

18.86 

.  .  . 

.  .  . 

20 

58.4 

1160 

1026 

^1 

21 

58.4 

1050 

1030 

22 
23 
24 

58.6 
58.6 
58.8 

910 
1100 
1030 

1027 
1024 
1029 

-  14.62 
daily 

0.602 
daily 

1.77 
daily 

25 

59.0 

1080 

1023 

average 

average 

average 

26 

59.1 

1060 

1028 

^1 

27 

58.1 

1240 

1021 

28 

59.1 

860 

1025 

29 

60.0 

800 

1026 

>•  10.30 

0.638 

1.37 

30 

597 

880 

1022 

31 

59.6 

640 

.  .  . 

Nov.  1 

60.0 

990 

1020 

2 

59.6 

750 

1028 

} 

3 

59.9 

900 

1027 

4 

60.0 

980 

1018 

5 

69.0 

1180 

1018 

7.60 

0.437 

1.26 

6 

59.5 

320 

1026 

7 

58.7 

620 

1029 

8 

58.8 

1220 

1013 

1 

9 

58.6 

860 

1023 

1 

10 
11 

59.4 
590 

800 

800 

1024 
1020 

1-  7.03 

0.413 

1.02 

12 

59.1 

760 

1025 

J 

PHYSIOLOGICAL   ECONOMY   IN   NUTKITION       145 
MORRIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.    13 

59.2 

740 

1027 

] 

14 

59.1 

1160 

1014 

I    7.03 

0.413 

1.02 

15 

59.0 

560 

1027 

J  daily  av. 

daily  av. 

daily  av. 

16 

58.6 

860 

1026 

17 

58.7 

680 

1020 

18 

58.6 

580 

1022 

19 

58.4 

920 

1016 

5.88 

0.345 

0.84 

20 

59.0 

880 

1027 

21 

59.5 

840 

1019 

22 

69.0 

680 

1029 

23 

59.3 

1040 

1015 

} 

24 

59.5 

1260 

1020 

25 

59.3 

820 

1020 

26 

59.3 

740 

1032 

7.34 

0.477 

1.12 

27 

60.0 

1020 

1016 

28 

59.4 

860 

1023 

29 

59.4 

700 

1028 

30 

59.5 

880 

1020 

Dec.     1 

59.1 

1020 

1019 

2 

59.8 

1420 

1021 

3 

59.2 

1240 

1027 

9.55 

0.607 

1.63 

4 

59.5 

720 

1031 

5 

59.6 

800 

'    1022 

6 

59.6 

820 

1028 

7 

59.4 

840 

1029 

} 

8 

59.6 

540 

1020 

9 

59.4 

880 

1026 

10 

59.7 

900 

1018 

}•    7.73 

0.410 

1.48 

11 

59.2 

780 

1025 

12 

59.1 

740 

1028 

13 

59.1 

820 

1022 

14 

59.0 

840 

1028 

15 

58.9 

1020 

1018 

16 

58.9 

810 

1025 

17 

59.0 

1020 

1019 

>    6.68 

0.332 

1.24 

18 

58.6 

720 

1026 

19 

58.5 

785 

1023 

20 

58.2 

670 

1020 

J 

21 
22 

58.2 

58.5 

810 
680 

1031 
1026 

I-    6.97 

0.375 

10 


146      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

MORRIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram. 

grams 

Dec.  23 

68.6 

785 

1024 

1 

24 

58.6 

930 

1020 

25 

58.8 

1040 

1017 

-  6.97 

0.375 

.  .  . 

26 

57.6 

945 

1020 

daily 

daily 

27 

58.6 

840 

1023 

average 

average 

28 

58.8 

1070 

1020 

29 

58.4 

1205 

1018 

30 

59.0 

1000 

1026 

31 
1904 
Jan.   1 

59.0 

58.5 

935 
1475 

1027 
1016 

-  6.70 

0.296 

1.20 
daily 

2 

58.6 

1850 

1018 

average 

3 

68.6 

545 

1028 

J 

4 

58.7 

840 

1022 

1 

5 

58.6 

1040 

1020 

6 

58.8 

680 

1024 

7 

59.0 

1040 

1020 

-  6.41 

0.332 

1.11 

8 

58.4 

.  .  . 

9 

58.4 

1110 

1019 

10 

58.6 

1120 

1016 

11 

58.9 

1010 

1017 

5.58 

.  .  . 

.  .  . 

12 

58.8 

685 

1019 

4.19 

0.405 

.  .  . 

18 

58.5 

800 

1029 

7.92 

0.785 

.  .  . 

14 

58.0 

785 

1027 

7.91 

0.494 

.  .  • 

15 

58.0 

800 

1030 

7.44 

0.488 

.  .  . 

16 

58.0 

1195 

1018 

7.38 

0.421 

17 

58.0 

880 

1020 

5.28 

0.304 

.  .  . 

18 

58.0 

1080 

1026 

19 

58.0 

1075 

1019 

20 

58.0 

920 

1019 

21 

67.9 

715 

1031 

-  731 

0.449 

1.40 

22 

58.0 

820 

1022 

23 

58.0 

1065 

1024 

24 

58.2 

1370 

1014 

25 

58.1 

1490 

1015 

26 

58.2 

1300 

1025 

27 
28 

58.2 
58.3 

1335 
1110 

1019 
1014 

-  7.18 

0.369 

1.33 

29 

58.4 

915 

1028 

30 

58.4 

1200 

1020 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       147 
MORRIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.    31 

68.4 

1490 

1020 

7.18 

0.369 

1.33 

Feb.     1 

58.4 

870 

1030 

1 

2 

58.9 

680 

1024 

3 

58.9 

1150 

1029 

4 

58.9 

1900 

1025 

7.04 

0.418 

1.36 

5 
6 

7 

59.0 
59.1 
59.0 

930 
1030 
975 

1030 
1021 
1024 

daily 
average 

daily 
average 

daily 
average 

8 

59.5 

880 

1030 

9 

69.4 

970 

1027 

10 

59.0 

1020 

1025 

11 

59.0 

1015 

1021 

•     7.69 

0.484 

12 

58.9 

930 

1028 

18 

59.3 

880 

1029 

14 

59.2 

1150 

1018 

15 

69.2 

1050 

1028 

•} 

16 

69.0 

1310 

1027 

17 

59.4 

1300 

1017 

18 

59.1 

1400 

1020 

-     7.49 

0.423 

. 

19 

58.9 

930 

1030 

20 

58.7 

715 

1030 

21 

58.7 

1240 

1023 

22 

59.3 

915 

1025 

23 

59.4 

1520 

1017 

24 

58.8 

940 

1027 

25 

59.0 

1405 

1022 

6.30 

0.471 

•  .  . 

26 

59.4 

940 

1022 

27 

59.1 

1375 

1021 

28 

59.1 

810 

1025 

29 

59.0 

1100 

1026 

6.40 

Mar.     1 

59.1 

1035 

1026 

6.64 

2 

68.8 

990 

1025 

5.40 

3 

59.0 

1235 

1022 

6.55 

•    0.394 

.  .  . 

4 

58.9 

1075 

1025 

4.99 

6 

59.0 

1280 

1016 

5.38 

6 

68.8 

1230 

1026 

7.01 

J 

7 

58.3 

1100 

1029 

I 

8 
9 

588 
59.0 

1200 
1310 

1021 
1021 

j-     7.05 

0.723 

10 

59.0 

1280 

1020 

J 

148      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

MORRIS. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P20fi. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  11 

58.8 

1310 

1026 

] 

12 

59.0 

1350 

1022 

\-    7.05 

0.723 

.  •  . 

13 

59.1 

1110 

1025 

daily  av. 

daily  av. 

14 

58.8 

855 

1027 

15 

58.9 

965 

1026 

16 

58.8 

1210 

1026 

17 

58.8 

1410 

1022 

7.37 

0.493 

. 

18 

59.0 

1500 

1020 

19 

59.0 

1290 

1026 

20 

59.0 

1040 

1024 

21 

59.0 

1040 

1024 

1 

22 

58.9 

980 

1028 

23 

58.8 

880 

1030 

24 

59.0 

950 

1027 

6.67 

0.552 

.  .  . 

25 

59.3 

1210 

1028 

26 

59.2 

1210 

1024 

27 

59.2 

1210 

1022 

28 

59.1 

1280 

1026 

6.68 

1 

29 

59.0 

1065 

1027 

5.69 

30 

59.0 

1030 

1028 

6.06 

J-  0.446 

. 

31 

59.0 

1400 

1025 

6.96 

1 

Apr.     1 

588 

1940 

1019 

7.10 

J 

2 

59.0 

1480 

1025 

6.13 

.  .  . 

.   .  . 

3 

59.0 

1470 

1017 

4.67 

Daily  average  from 

Oct.  20 

1017 

1023 

7.03 

0.450 

1.25 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       149 

BROYLES. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  15 

59.4 

2500 

1008 

7.35 

. 

. 

16 

59.0 

2600 

1006 

. 

. 

17 

59.3 

2600 

1009 

18 

58.7 

2400 

19 

58.0 

1280 

1014 

20 

58.7 

1800 

1013 

>  7.95 

0.381 

1.93 

21 

58.5 

2240 

1008 

daily 

daily 

daily 

22 

59.0 

2100 

1011 

average 

average 

average 

23 

58.0 

1500 

1009 

} 

24 

57.7 

1700 

1011 

25 

58.0 

1080 

1014 

26 

57.8 

1620 

1016 

6.98 

0.326 

1.36 

27 

58.0 

700 

1026 

28 

58.0 

2100 

1007 

29 

58.0 

1240 

1015 

30 

58.0 

1880 

1010 

Dec.  1 

57.5 

1760 

1010 

2 

57.4 

1700 

1009 

3 

57.4 

1680 

1011 

>  7.40 

0.333 

1.68 

4 

57.0 

1280 

1013 

5 

57.0 

1420 

1017 

6 

57.6 

2600 

1009 

J 

7 

57.6 

600 

1021 

7.39 

1 

8 

57.5 

1960 

1012 

10.09 

9 

57.5 

2060 

1010 

8.53 

10 

57.2 

2280 

1010 

8.89 

-  0.265 

1.68 

11 

56.4 

800 

1021 

6.67 

12 

56.8 

660 

1030 

6.77 

13 

56.5 

920 

1021 

8.00 

14 

56.6 

1620 

1013 

15 

56.4 

1100 

1015 

16 

56.4 

1090 

1017 

17 

56.2 

990 

1019 

.  7.48 

0.319 

1.28 

18 

56.2 

590 

1026 

19 

56.0 

750 

1027 

20 

56.1 

630 

1022 

21 

66.1 

1560 

1012 

1 

22 
23 

56.0 
56.5 

1050 
680 

1014 
1023 

I  6.41 

0.289 

0.91 

24 

56.4 

960 

1020 

J 

150       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

BROYLES. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.  25 

56.6 

1235 

1017 

1 

26 

56.5 

950 

1020 

V    6.41 

0.289 

0.91 

27 

56.9 

1520 

1012 

)  daily  av. 

daily  av. 

daily  av. 

28 

56.0 

1265 

1019 

29 

55.8 

1560 

1018 

30 

56.6 

1710 

1009 

31 

56.3 

1135 

1016 

6.70 

0.297 

1.17 

1904 

Jan.      1 

56.0 

1110 

1016 

2 

56.7 

1470 

1014 

3 

56.9 

.  .  . 

.  .  . 

.  .  . 

.  .  . 

4 

57.2 

1790 

1010 

5 

58.0 

1100 

1013 

6 

57.1 

640 

1028 

7 

56.6 

1180 

1004 

•    5.99 

0.371 

1.27 

8 

57.0 

1190 

1016 

9 

57.6 

810 

1025 

10 

56.8 

1590 

1010 

11 

57.0 

1820 

1011 

6.99 

.  .  . 

.  .  . 

12 

55.7 

525 

1027 

5.38 

0.621 

13 

55.9 

530 

1031 

6.99 

0.595 

.  .  . 

14 

55.5 

530 

1032 

7.47 

0.514 

.  .  . 

15 

55.0 

1300 

1077 

9.67 

0.428 

.  .  . 

16 

56.0 

1355 

1016 

7.65 

0.386 

17 

55.6 

800 

1020 

5.28 

0.291 

18 

55.4 

1770 

1016 

19 

55.0 

2080 

1010 

20 

55.6 

1285 

1017 

21 

55.6 

1570 

1013 

•    7.80 

0.364 

1.29 

22 

56.0 

2630 

1007 

23 

55.7 

1330 

1015 

24 

56.9 

1470 

1015 

25 

57.0 

2140 

1009 

26 

57.2 

1670 

1013 

27 

58.4 

2140 

1015 

28 

58.0 

1030 

1018 

•    6.81 

0.369 

1.43 

29 

58.0 

1080 

1010 

30 

58.6 

1080 

1021 

31 

58.8 

1670 

1015 

Feb.     1 

58.4 

770 

1029 

7.06 

0.409 

1.54 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       151 
BROYLES. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  2 

58.5 

1020 

1020 

3 

59.0 

1800 

1020 

4 
5 

6 

58.6 
59.0 
59.6 

1390 
1240 
1280 

1025 
1025 
1019 

7.06 
daily 

0.409 
daily 

1.54 
daily 

7 

59.0 

990 

1025 

average 

average 

average 

8 

58.3 

1485 

1017 

j 

9 

59.4 

1900 

1013 

10 

59.0 

1530 

1025 

11 

59.0 

1000 

1023 

Y  7.91 

0.438 

12 

58.6 

790 

1031 

13 

58.7 

1030 

1025 

14 

58.9 

1260 

1015 

15 

59.0 

1000 

1028 

16 

59.2 

2110 

1012 

17 

59.3 

1805 

1017 

18 

59.1 

735 

1026 

7.55 

0.376 

.  .  . 

19 

59.0 

1260 

1020 

20 

59.0 

1040 

1020 

21 

59.0 

1775 

1012 

J 

22 

59.3 

1290 

1019 

23 

59.5 

2010 

1011 

24 

59.7 

650 

1027 

25 

59.4 

2300 

1011 

-  6.18 

0.423 

26 

60.5 

1145 

1019 

27 

60.0 

855 

1025 

28 

60.3 

670 

1031 

29 

60.5 

1310 

1017 

5.74 

1 

Mar.  1 

60.3 

1235 

1022 

9.26 

2 

60.1 

1550 

1014 

6.97 

3 

60.2 

1470 

1014 

6.18 

.  0.306 

.  .  . 

4 

60.0 

1580 

1015 

7.68 

5 

60.5 

2060 

1008 

5.56 

6 

60.0" 

1755 

1013 

7.69 

J 

7 

60.0 

1230 

1016 

) 

8 

60.2 

950 

1030 

9 

60.5 

1330 

1017 

>.  9.99 

0.428 

10 

61.0 

1620 

1016 

11 

60.5 

1160 

1029 

1 

12 

61.0 

1350 

1025 

152      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

BROYLES. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  13 

61.6 

1670 

1015 

9.99 

0.428 

.   .   . 

14 

62.0 

1540 

1017 

15 

61.4 

1160 

1021 

16 

61.4 

1445 

1016 

17 

61.4 

1610 

1019 

•    8.19 

0.484 

. 

18 

61.5 

1220 

1018 

daily 

daily 

19 

61.0 

1145 

1025 

average 

average 

20 

61.3 

1155 

1017 

J 

21 

61.2 

1230 

1021 

22 

61.3 

1350 

1018 

23 

61.2 

1180 

1019 

24 

61.4 

1490 

1016 

•    7.07 

0.580 

25 

61.3 

1620 

1018 

26 

61.4 

1040 

1023 

27 

61.0 

1160 

1021 

28 

61.0 

1640 

1015 

6.79 

29 

61.0 

1400 

1020 

7.06 

30 
31 

61.0 
61.0 

2055 
1190 

1014 
1023 

7.27 
6.21 

.    0.359 

Apr.     1 

61.2 

1320 

1018 

5.86 

2 

61.0 

1005 

1028 

5.61 

3 

61.0 

2025 

1013 

7.17 

Daily  average  from 

Nov.  15 

1396 

1017 

7.26 

0.398 

1.41 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       153 
COFFMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,05. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Oct.     4 

59.1 

2140 

1012 

17.33 

0.373 

2.03 

5 

59.1 

1780 

1015 

15.27 

.   .   . 

6 

58.7 

1070 

1024 

12.62 

0.641 

2.05 

7 

58.6 

1800 

1016 

16.96 

8 

58.6 

1120 

1024 

14.49 

0.480 

1.89 

9 

58.4 

1150 

1024 

10.14 

.  .  . 

10 

58.3 

2180 

1012 

16.06 

.  .  . 

.  .  . 

11 

59.1 

1580 

1014 

13.55 

0.474 

1.75 

12 

59.1 

980 

1025 

12.99 

. 

.  .  . 

13 

59.0 

1820 

1014 

14.85 

0.613 

2.50 

14 

59.2 

1150 

1025 

13.94 

15 

58.9 

2120 

1013 

16.03 

0.337 

2.23 

16 

59.0 

1220 

1019 

14.41 

.  .  . 

.  .  . 

17 

59.0 

1680 

1019 

12.60 

.  .  . 

.  .  . 

18 

59.6 

2720 

1011 

13.87 

0.453 

1.86 

19 

59.4 

2360 

1017 

23.64 

.  .  . 

3.01 

20 

58.3 

1320 

1019 

21 

59.1 

1030 

1024 

22 
23 
24 
25 
26 

,    59.2  ' 
59.6 
59.8 
60.0 
59.8 

650 
1640 
1320 
2300 
1440 

1029 
1017 
1022 
1013 
1022 

-    13.21 
daily 
average 

0.475 
daily 
average 

1.76 
daily 
average 

27 

59.8 

1280 

1020 

28 
29 

60.2 
60.2 

1200 
1000 

1017 
1017 

11.40 

0.524 

1.91 

30 

59.6 

820 

1030 

Nov.     1 

59.7 

1020 

1020 

2 

59.4 

700 

1031 

3 

60.0 

880 

1025 

4 
5 

59.6 
59.3 

560 
540 

1031 
1032 

-     8.71 

0.430 

1.61 

6 

59.1 

440 

1036 

7 

58.6 

460 

1035 

8 

58.4 

420 

1035 

9 

58.6 

700 

1030 

1 

10 
11 

59.0 

58.5 

620 
600 

1030 
1029 

1 
}•     8.61 

0.431 

1.12 

12 

58.7 

840 

1028 

13 

58.7 

600 

1032 

154     PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

COFFMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
2-t  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  14 
15 

58.7 
58.9 

600 
920 

1033 
1021 

1     8.61 

0.431 

1.12 

16 

58.7 

720 

1030 

17 

58.4 

720 

1031 

18 

59.3 

720 

1027 

19 

58.7 

980 

1026 

-    8.41 

0.395 

1.30 

20 

59.0 

1400 

1022 

daily 

daily 

daily 

21 

59.2 

(300 

1029 

average 

average 

average 

22 

58.7 

800 

1031 

J 

23 

59.0 

610 

1026 

24 

59.5 

1120 

1022 

25 

59.6 

1280 

1017 

26 

59.0 

820 

1028 

-    8.72 

0.439 

1.49 

27 

59.0 

740 

1030 

28 

59.0 

360 

1031 

29 

592 

1060 

1029 

30 

59.2 

760 

1032 

Dec.     1 

58.9 

1140 

1027 

2 

59.5 

780 

1026 

3 

58.5 

800 

1030 

•  11.14 

0.586 

1.52 

4 

59.5 

860 

1030 

5 

59.5 

920 

1030 

6 

59.5 

760 

1032 

7 

59.4 

860 

1030 

8 

59.4 

640 

1030 

9 

59.0 

660 

1034 

10 

59.0 

640 

1033 

*    9.95 

0.400 

1.62 

11 

58.3 

580 

1034 

12 

59.1 

800 

1032 

13 

58.5 

680 

1030 

14 

57.3 

560 

1032 

1 

15 

58.3 

680 

1025 

16 

58.5 

910 

1021 

17 

58.4 

700 

1024 

-    7.79 

0.372 

1.25 

18 

58.4 

1110 

1018 

19 

57.8 

600 

1030 

20 

57.3 

550 

1032 

21 

58.0 

600 

1031 

22 

57.7 

470 

1037 

7.31 

0.288 

23 

58.0 

645 

1031 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       155 
COFFMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grama 

gram 

grams 

Dec.  24 

58.3 

900 

1014 

1 

25 
26 

27 

57.8 
58.0 
58.0 

730 
1085 
1000 

1028 
1014 
1021 

7.31 
daily  av. 

0.288 
daily  av. 

28 

57.6 

1035 

1016 

29 

57.2 

1145 

1015 

7.14 

.  .  . 

.  .  . 

30 

57.4 

1002 

1023 

31 

57.4 

1300 

1016 

7.60 

0.246 

1.20 

190-1 
Jan.   1 

57.6 

1240 

1020 

daily 

2 

56.4 

950 

1018 

average 

3 

57.0 

1038 

1021 

j 

4 

57.6 

1325 

1008 

5 

58.2 

1640 

1014 

6 

58.6 

1090 

1017 

7 

58.0 

1090 

1015 

7.16 

0.271 

1.28 

8 

57.4 

785 

1026 

9 

57.7 

710 

1028 

10 

57.4 

1080 

1014 

11 

57.0 

600 

1027 

8.14 

.  .  . 

12 

57.0 

930 

1020 

8.82 

0.508 

13 

56.9 

580 

1031 

8.28 

0.508 

14 

56.7 

1040 

1018 

8.30 

0.312 

.  .  . 

15 

565 

650 

1033 

7.91 

0.352 

16 

56.5 

1130 

1017 

7.32 

0.305 

.  .  . 

17 

56.5 

800 

1025 

7.44 

0.315 

.  .  . 

18 

56.4 

1540 

1012 

1  6.19 

19 

56.4 

1510 

1016 

20 

66.5 

1220 

1016 

21 

56.2 

505 

1033 

-  6.95 

0.301 

1.11 

22 

56.3 

900 

1019 

23 

56.4 

1325 

1013 

24 

56.2 

510 

1030 

J 

25 

56.6 

1460 

1012 

26 

56.7 

1400 

1015 

27 

66.7 

1520 

1018 

28 

57.0 

1720 

1013 

7.55 

0.340 

1.09 

29 

56.5 

520 

1035 

30 

56.5 

870 

1028 

31 

56.7 

980 

1024 

156     PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

COFFMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA- 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  1 

5(12 

700 

1032 

] 

2 

56.9 

1310 

1020 

3 

57.2 

1120 

1024 

4 

57.3 

1260 

1028 

.  7.56 

0.362 

1.24 

5 

68.0 

1970 

1018 

daily 

daily 

daily 

6 

57.0 

810 

1022 

average 

average 

average 

7 

56.8 

780 

1030 

8 

56.6 

1130 

1021 

1 

9 

57.0 

1300 

1020 

10 

568 

1140 

1025 

11 

57.4 

1340 

1020 

-  8.65 

0.420 

. 

12 

57.2 

1360 

1023 

13 

57.0 

1020 

1025 

14 

57.0 

1720 

1014 

15 

56.5 

890 

1032 

i 

16 

57.2 

1190 

1025 

17 

57.4 

1250 

1019 

18 

57.0 

1630 

1015 

-  8.18 

0.318 

. 

19 

56.7 

1225 

1025 

20 

57.0 

900 

1025 

21 

57.0 

1590 

1016 

22 

57.0 

985 

1028 

1 

23 

57.0 

1465 

1013 

24 

56.7 

1160 

1020 

25 

56.5 

1340 

1016 

I  7.62 

0.395 

t 

26 

56.3 

1015 

1017 

27 

56.0 

630 

1032 

28 

56.7 

1205 

1027 

J 

29 

57.0 

1530 

1017 

8.63 

Mar.  1 

57.0 

1030 

1022 

7.48 

2 

56.8 

1295 

1020 

8.62 

3 

56.7 

1040 

1022 

7.18 

0.365 

.  .  . 

4 

56.0 

1130 

1023 

7.93 

5 

56.5 

1540 

1014 

7.67 

6 

56.6 

1105 

1024 

7.95 

7 

56.3 

1190 

1018 

] 

8 

56.5 

1350 

1017 

9 

56.2 

880 

1031 

\  8.27 

0.338 

• 

10 

56.8 

1500 

1016 

11 

56.9 

1120 

1024 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      157 
COFFMAN. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,05. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  12 

56.6 

1600 

1018 

1     8.27 

0.338 

13 

57.2 

1230 

1022 

j  daily  av. 

daily  av. 

14 

57.0 

1150 

1022 

• 

15 

57.3 

1580 

1014 

16 

57.3 

1290 

1023 

17 

57.5 

1355 

1018 

-    8.07 

0.288 

.   .  . 

18 

58.0 

1635 

1016 

19 

56.8 

1320 

1020 

20 

57.0 

1085 

1021 

21 

57.4 

1030 

1023 

22 

57.7 

1970 

1013 

23 

57.4 

1670 

1013 

24 

57.0 

870 

1031 

-    8.50 

0.478 

... 

25 

57.0 

1000 

1024 

26 

57.3 

1320 

1023 

27 

58.0 

1500 

1018 

28 

58.1 

1485 

1019 

8.37 

29 

58.0 

1580 

1021 

8.06 

30 

57.8 

1415 

1019 

6.88 

0.371 

. 

31 

57.8 

1285 

1026 

7.78 

Apr.     1 

57.8 

1135 

1023 

7.32 

2 

57.0 

1415 

1022 

6.45 

.  .  . 

.  .  . 

3 

58.0 

2000 

1018 

4.12 

Daily  average  from 

Nov.  2 

1034 

1024 

8.17 

0.379 

1.23 

158     PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

SLINEY. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Oct.    21 

61.3 

1990 

1021 

22.68 

... 

23 

61.2 

1200 

1025 

16.77 

.   .  . 

. 

24 

61.2 

1290 

1027 

17.58 

.   .   . 

. 

25 

61.4 

1700 

1016 

15.72 

0.686 

2.59 

27 

62.4 

1240 

1024 

28 

62.0 

840 

1025 

29 

62.2 

630 

1030 

30 

62.2 

820 

1029 

'  11.10 

0.664 

1.26 

31 

62.0 

960 

.  .  . 

daily 

daily 

daily 

Nov.     1 

62.1 

780 

1030 

average 

average 

average 

2 

61.7 

940 

1027 

- 

3 

62.4 

1020 

1026 

4 

61.5 

820 

1028 

5 

61.7 

650 

1028 

-  10.39 

0.579 

1.49    ' 

6 

62.0 

860 

1022 

7 

61,5 

780 

1029 

8 

61.5 

720 

1026 

9 

61.7 

1180 

1020 

10 

62.0 

620 

1028 

11 

61.8 

880 

1027 

12 

61.8 

1000 

102.7 

•    9.71 

0.625 

1.39 

13 

61.6 

920 

1028 

14 

61.4 

640 

1031 

15 

61.0 

920 

1026 

J 

16 

60.5 

1000 

1026 

17 

60.4 

1080 

1026 

18 

61.1 

880 

1029 

19 

60.9 

940 

1020 

-    9.27 

0.538 

1.12 

20 

61.3 

1020 

1015 

21 

60.9 

640 

1032 

22 

60.4 

800 

1029 

23 

61.1 

820 

1021 

1 

24 

60.6 

700 

1027 

25 

60.6 

780 

1023 

26 

60.8 

780 

1031 

-    8.66 

0.650 

1.07 

27 

61.7 

1240 

1020 

28 

61.3 

1080 

1021 

29 

61.2 

1000 

1029 

30 

60.5 

820 

1029 

Dec.     1 

60.8 

820 

1026 

i   10.12 

0.677 

1.88 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       159 
SLINEY. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.     2 

60.0 

600 

1030 

1 

3 

60.9 

940 

1015 

4 
5 
6 

60.9 
59.9 
61.0 

1000 
1580 
840 

1024 
1016 
1029 

i-  10.12 
daily 
J  average 

0.677 
daily 
average 

1.88 
daily 
average 

7 

60.4 

760 

1028 

8.40 

- 

8 

60.4 

920 

1022 

9.71 

9 

61.0 

1000 

1020 

8.94 

10 

60.6 

740 

1025 

8.66 

-   0.671 

1.66 

11 

59.9 

760 

1031 

11.43 

12 

60.0 

660 

1033 

9.78 

13 

59.9 

880 

1030 

11.98 

j 

14 

60.3 

1120 

1024 

i 

15 

69.5 

1060 

1021 

16 

59.9 

710 

1030 

17 

59.9 

880 

1027 

10.20 

6.52 

1.23 

18 

60.2 

1200 

1021 

19 

60.0 

1125 

1015 

20 

60.0 

1210 

1021 

21 

60.0 

715 

1026 

• 

22 

59.5 

940 

1021 

23 

60.0 

895 

1023 

24 

59.9 

1010 

1018 

8.97 

0.606 

.  .  . 

25 

69.8 

1084 

1026 

26 

61.0 

940 

1028 

27 

60.0 

735 

1023 

28 

59.8 

1250 

1019 

1 

29 

69.7 

1020 

1020 

30 

60.0 

1760 

1016 

31 

1904 

60.0 

980 

1022 

7.20 

0.615 

1.29 

Jan.      1 

60.0 

1370 

1014 

2 

60.0 

1152 

1017 

3 

60.4 

1035 

1025 

4 

61.0 

1210 

1014 

1 

5 

61.0 

1090 

1017 

6 
7 

61.0 
60.8 

1400 
1140 

1020 
1020 

0.67 

0.535 

1.35 

8 

60.0 

.  .  . 

9 

60.0 

620 

1028 

160       PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

SLINEY. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  10 

60.6 

1200 

1020 

6.67 

0.535 

1.35 

11 

61.8 

1230 

1015 

7.23 

12 

61.3 

560 

1027 

5.94 

0.953 

. 

13 

60.7 

625 

1029 

8.44 

0.988 

. 

14 

60.7 

600 

1030 

7.42 

0.674 

. 

15 

60.4 

675 

1032 

7.89 

0.693 

16 

60.5 

500 

1030 

7.23 

0.584 

•  .  . 

17 

60.5 

700 

1030 

8.15 

0.691 

18 

60.3 

500 

1032 

19 

60.5 

730 

1026 

20 

60.6 

920 

1021 

21 

60.4 

8.13 

0.303 

1.22 

22 

60.4 

660 

1017 

daily 

daily 

daily 

23 

60.0 

920 

1030 

average 

average 

average 

24 

60.0 

1320 

1018 

J 

25 

60.2 

1220 

1017 

1 

26 

60.0 

1260 

1018 

27 

60.2 

845 

1024 

28 

60.3 

560 

1031 

7.14 

0.686 

0.98 

29 

60.0 

1030 

1024 

30 

60.4 

1330 

1020 

31 

60.6 

1125 

1019 

Feb.  1 

60.7 

830 

1027 

2 

60.8 

1695 

1016 

3 

61.0 

1760 

1015 

4 

61.3 

1060 

1025 

7.13 

0.645 

1.17 

5 

61.2 

1300 

1021 

6 

61.8 

1880 

1014 

7 

61.8 

1260 

1027 

8 

62.4 

920 

1021 

9 

62.5 

1500 

1022 

10 

62.6 

1145 

1026 

11 

62.3 

710 

1019 

1-  7.66 

0.647 

12 

61.0 

1350 

1015 

13 

61.6 

1030 

1027 

14 

61.5 

780 

1029 

15 

61.5 

1010 

1030 

16 
17 

61.7 
62.1 

1175 

1680 

1025 
1017 

'  8.07 

0600 

•  .  • 

18 

62.0 

1010 

1024 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION     161 
SLINEY. 


m^^mmmmm^mmmm 

Date. 

•»—•—»-—«• 

Body- 
weight. 

i 
Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid 

P205. 

1904 

kilos 

grams 

grams 

gram 

grams 

Feb.  19 

61.6 

770 

1028 

} 

20 

61.0 

710 

1030 

>  8.07 

0.600 

21 

61.0 

1240 

1021 

J  daily  av. 

daily  av. 

22 

61.2 

1450 

1017 

1 

23 

61.6 

1425 

1017 

24 
26 

62.0 
62.4 

[  8.86 

0.746 

27 

61.4 

1080 

1019 

28 

61.4 

835 

1029 

29 

61.0 

800 

1030 

,  9.50 

} 

Mar.  1 

61.4 

775 

1028 

8.09 

2 

61.0 

760 

1030 

7.97 

3 

60.8 

920 

1023 

7.78 

0.697 

4 

61.0 

960 

1027 

7.49 

5 

61.0 

790 

1029 

7.54 

, 

6 

61.0 

980 

1028 

8.23 

7 

61.0 

.  .  . 

.  .  . 

8 

61.0 

1480 

1017 

9 

61.2 

1960 

1012 

10 
11 

61.0 
60.8 

740 
950 

1028 
1029 

-  7.65 

0.672 

12 

61.0 

1370 

1020 

13 

60.8 

1310 

1021 

14 

61.0 

1460 

1014 

1 

15 

61.2 

1155 

1019 

16 

61.3 

1100 

1025 

17 

61.0 

1465 

1013 

>  7.72 

0.572 

18 

60.9 

1300 

1020 

19 

61.3 

2270 

1012 

20 

61.6 

1040 

1025 

J 

21 

61.2 

1020 

1027 

1 

22 

61.4 

1210 

1019 

23 

61.0 

760 

1029 

24 

60.5 

900 

1024 

-  8.64 

0.765 

.  . 

25 

60.6 

840 

1029 

26 

60.8 

890 

1030 

27 

61.0 

1000 

1024 

J 

28 
29 

610 
61.0 

870 
825 

1026 
1030 

7.09 
7.37 

i  0.502 

11 


162     PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

SLINEY. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  30 

60.8 

1080 

1027 

8.10 

} 

31 

60.6 

1030 

1026 

7.47 

j-    0.502 

. 

Apr.     1 

2 

60.6 
60.0 

1130 
1590 

1021 
1016 

6.78 
6.20 

J  daily  av. 

3 

60.6 

1860 

1013 

6.59 

Daily  average  from 
Nov.  1 

1021 

1024 

839 

0.647 

1.32 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       163 

STELTZ. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P208. 

1903 

kilos 

c.c. 

grams 

grain 

grams 

Oct.     4 

52.3 

1860 

1010 

11.16 

0.325 

1.54 

5 

52.4 

1020 

1014 

7.89 

.  .  . 

.  .  . 

(') 

52.0 

1120 

1013 

8.27 

0.648 

1.47 

7 

53.1  i 

760 

1014 

.  .  . 

.  .  . 

.  .  . 

8 

62.0 

1280 

1012 

9.93 

0.549 

1.70 

9 

52.0 

1600 

1014 

8.83 

10 

52.6 

1900 

1012 

14.59 

.  . 

11 

52.6 

1460 

1010 

7.97 

0.368 

1.55 

12 

52.6 

1740 

1013 

10.07 

.  .  . 

13 

52.9 

2050 

1013 

12.79 

0.758 

2.00 

14 

52.9 

1260 

1013 

8.77 

. 

• 

15 

526 

1540 

1013 

12.20 

0.512 

1.60 

16 

52.8 

1880 

1014 

14.41 

.  .  . 

.  .  • 

17 

52.5 

1870 

1013 

14.36 

.  .  . 

.  .  . 

18 

52.4 

2230 

1013 

15.12 

0.561 

2.53 

19 

52.5 

1560 

1010 

8.89 

. 

.  .  . 

20 

52.4 

1880 

1013 

21 

52.6 

1060 

1013 

22 
23 
24 
25 

53.2 
53.4 
52.9 
53.4 

2100 
2320 
1460 
1660 

1011 
1012 
1017 
1016 

-   11.61 
daily 
average 

0.465 
daily 
average 

2.01 

daily 
average 

26 

53.2 

1150 

.  .  • 

.  .  . 

.  .  . 

27 

53.4 

1500 

1016 

1 

28 

53.2 

1240 

1011 

29 
30 

53.6 
53.3 

1220 
1220 

1015 
1015 

8.65 

0.493 

1.44 

31 

52.9 

1120 

.  .  . 

Nov.     1 

53.0 

1620 

1016 

2 
3 

53.8 
53.5 

1640 
1020 

1014 
1011 

1 

4 

52.6 

1080 

1014 

5 

53.2 

1060 

1015 

6.81 

0.364 

1.32 

6 

53.0 

1280 

1014 

7 

53.1 

1300 

1014 

8 

52.9 

760 

1014 

9 
10 
11 

53.3 
53.2 
53.0 

1060 
1340 
1140 

1013 
1016 
1019 

[     7.31 

0.380 

1.40 

12 

53.4 

1360 

1016 

164       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

STELTZ. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2os. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  13 
14 

53.4 
53.2 

1300 
960 

1016 

1017 

1     7.31 
/daily  av. 

0.380 
daily  av. 

1.40 
daily  av. 

15 

53.3 

.  .  . 

.  .  . 

.  .  . 

16 

53.2 

1640 

1016 

1 

17 

53.4 

1620 

1015 

18 

53.4 

1160 

1017 

19 

52.9 

1940 

1015 

•    8.07 

0.409 

1.45 

20 

53.4 

1800 

1014 

21 

53.4 

1240 

1015 

22 

53.0 

1180 

1020 

J 

23 

53.4 

1320 

1013 

1 

24 

53.4 

2000 

1013 

25 

53.5 

1400 

1016 

26 

53.7 

780 

1026 

-    6.71 

0.390 

1.35 

27 

53.5 

1000 

1015 

28 

53.3 

1600 

1014 

29 

53.5 

1340 

1018 

30 

53.6 

860 

1020 

Dec.     1 

53.9 

1960 

1013 

2 

53.4 

1060 

1015 

3 

52.9 

940 

1018 

7.49 

0.394 

1.50 

4 

53.6 

1580 

1019 

5 

53.6 

980 

1014 

6 

54.2 

1280 

1022 

7 

53.7 

960 

1021 

7.01 

1 

8 

53.4 

620 

1020 

4.98 

9 

53.4 

1000 

1016 

5.88 

10 

53.5 

1420 

1015 

7.67 

.    0.420 

1.46 

11 

53.5 

1360 

1018 

8.20 

12 

53.4 

1040 

1024 

7.92 

13 

52.7 

920 

1022 

5.57 

J 

14 

53.0 

1340 

1024 

10.21 

.  .  . 

15 

52.9 

1000 

1019 

7.98 

16 

52.9 

940 

1016 

4.79 

0.226 

0.75 

17 

53.4 

820 

1015 

18 
19 

534 
53.4 

1330 
1395 

1016 
1014 

9.04 

0.452 

1.48 

20 

53.1 

1300 

1017 

. 

21 
22 

53.2 
53.1 

1220 
1200 

1016 
1018 

.    7.42 

0.387 

0.80 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION     165 

STELTZ. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grama 

gram 

grams 

Dec.  23 

53.2 

1465 

1017 

24 

53.1 

1100 

1021 

25 

53.2 

970 

1016 

7.42 

0.387 

0.80 

26 

54.0 

1350 

1020 

daily  ' 

daily 

daily 

27 

53.2 

1105 

1023 

average 

average 

average 

28 

53.0 

1240 

1020 

29 

53.0 

1180 

1023 

30 

53.4 

910 

1018 

31 

1904 

53.4 

810 

1018 

>  6.44 

0.356 

0.92 

Jan.   1 

53.8 

1220 

1019 

2 

53.0 

925 

1024 

3 

53.6 

870 

1021 

4 

54.0 

1055 

1022 

5 

64.0 

1050 

1020 

6 

53.9 

1195 

1017 

7 

53.6 

980 

1021 

-  6.78 

0.392 

1.15 

8 

53.4 

1020 

1021 

9 

53.3 

1080 

1022 

10 

53.6 

1010 

1021 

11 

53.9 

960 

1020 

6.05 

.  •  . 

12 

53.0 

620 

1021 

4.61 

0.487 

13 

53.6 

1165 

1019 

7.90 

0.609 

.  .  . 

14 

52.9 

645 

1022 

4.99 

0.298 

.  .  . 

15 

53.0 

1450 

1020 

9.05 

0.478 

.  .  . 

16 

53.4 

1300 

1018 

7.56 

0.405 

.  .  . 

17 

53.0 

1440 

1021 

8.55 

0.476 

.  .  . 

18 

53.0 

1440 

1023 

19 

53.0 

1115 

1021 

20 

53.0 

1180 

1020 

21 

52.6 

790 

1024 

-  6.40 

0.386 

1.21 

22 

52.7 

660 

1026 

23 

52.8 

1750 

1018 

24 

52.8 

1440 

1018 

25 

52.6 

1200 

1020 

1 

26 

52.8 

715 

1023 

27 
28 

52.7 
52.8 

1625 

1080 

1015 
1016 

•  6.39 

0.414 

1.21 

29 

62.8 

1400 

1020 

• 

30 

53.0 

1300 

1021 

1(3(3     PHYSIOLOGICAL   ECONOMY   IN  NUTRITION 

STELTZ. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  31 

53.4 

1670 

1019 

6.39 

0.414 

1.21 

Feb.  1 

53.0 

1800 

1022 

1 

2 

53.2 

770 

1018 

3 

53.3 

1230 

1022 

4 

53.4 

1530 

1018 

•  6.06 

0.351 

1.31 

5 

53.2 

1400 

1023 

daily 

daily 

daily 

6 

53.0 

1440 

1021 

average 

average 

average 

7 

53.4 

1330 

1018 

} 

8 

53.0 

1500 

1022 

9 

53.0 

940 

1021 

10 

53.2 

1400 

1022 

11 

53.4 

1620 

1023 

-  7.71 

0.523 

. 

12 

53.6 

1645 

1018 

13 

53.4 

1370 

1018 

14 

53.0 

1200 

1024 

15 

53.2 

1560 

1025 

16 

53.0 

1540 

1021 

t 

17 

63.5 

1610 

1020 

18 

63.2 

1280 

1024 

•  7.85 

0.423 

.  .  . 

19 

63.0 

1560 

1017 

20 

53.2 

1635 

1016 

21 

53.0 

1110 

1020 

22 

53.0 

1860 

1016 

23 

53.2 

1470 

1018 

24 

53.5 

1205 

1019 

25 

53.5 

2140 

1014 

7.40 

0.487 

26 

53.8 

1080 

1016 

27 

63.0 

1165 

1020 

28 

53.7 

1360 

1020 

29 

54.0 

1400 

1022 

7.90 

. 

Mar.  1 

53.9 

1095 

1021 

5.98 

2 

63.4 

1355 

1020 

6.58 

3 
4 

53.2 
53.0 

2125 
1160 

1015 
1016 

8.09 
4.66 

•  0.389 

.  .  . 

5 

53.2 

1610 

1022 

8.69 

6 

53.0 

1220 

1022 

8.20 

7 

53.0 

720 

1023 

] 

8 
9 
10 

53.2 
63.0 
52.5 

1160 
1280 
1210 

1021 
1020 
1017 

j-  7.21 

1 

0.466 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       167 

STELTZ. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P206. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  11 

52.6 

1770 

1016 

1 

12 

52.6 

1510 

1018 

f     7.21 

0.466 

•   .   . 

13 

52.3 

1110 

1020 

j  daily  av. 

daily  av. 

14 

526 

700 

1023 

15 

52.7 

1215 

1018 

16 

53.0 

1840 

1013 

17 

52.6 

1685 

1014 

7.22 

0.414 

.   .  . 

18 

52.4 

1770 

1015 

19 

53.2 

1350 

1012 

20 

52.6 

910 

1018 

„ 

21 

52.8 

1210 

1020 

22 

52.7 

1680 

1013 

23 

53.0 

1630 

1021 

24 

52.8 

900 

1020 

7.70 

0.550 

.   .   . 

25 

52.6 

1600 

1018 

26 

53.0 

1330 

1019 

27 

52.8 

1750 

1020 

28 

63.0 

845 

1019 

3.60 

29 

52.8 

1490 

1021 

6.79 

30 

52.6 

1790 

1018 

7.20 

0.334 

.   .   . 

31 

52.6 

1560 

1019 

7.11 

Apr.     1 

52.4 

1670 

1021 

7.82 

j 

2 

52.6 

1165 

1013 

3.28 

.  .  . 

.   .  . 

3 

53.0 

1570 

1018 

6.50 

.  .  . 

.   .   . 

Daily  average  from 

Nov.  2 

1271 

1018 

7.13 

0.416 

1.24 

168       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

HENDERSON. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos. 

c.c. 

grains 

gram 

grams 

Oct.     4 

71.3 

1320 

1020 

17.50 

0.635 

1.97 

5 

71.3 

1110 

1019 

9.79 

. 

6 

71.8 

1020 

1028 

12.67 

0.515 

1.93 

7 

71.6 

1000 

1017 

12.00 

. 

8 

71.2 

840 

1023 

11.29 

0.379 

1.85 

9 

71.2 

910 

1030 

14.20 

. 

10 

71.5 

2220 

1013 

16.78 

. 

11 

71.7 

1280 

1022 

16.28 

0.587 

2.04 

12 

72.2 

1360 

1021 

15.59 

. 

13 

72.4 

910 

1025 

12.34 

0.532 

1.95 

14 

72.4 

1400 

1020 

16.04 

15 

72.3 

1700 

1019 

18.46 

0.672 

2.57 

16 

72.8 

1740 

1015 

16.70 

.  .  . 

17 

72.5 

1620 

1021 

17.59 

. 

18 

72.7 

2260 

1015 

19.26 

0.602 

2.27 

19 

72.8 

1150 

1027 

17.73 

. 

20 

72.5 

950 

1030 

} 

21 

72.5 

1060 

1029 

22 
23 
24 

72.6 
724 
72.8 

940 

1880 
1100 

1017 
1017 
1029 

14.31 
daily 

0.612 
daily 

1.60 
daily 

25 

72.6 

920 

1027 

average 

average 

average 

26 

72.4 

1120 

1023 

1 

27 

73.0 

1930 

1017 

28 

73.1 

1340 

1020 

29 

73.6 

820 

1026 

-  12.10 

0.557 

1.91 

30 

73.4 

960 

1028 

31 

74.0 

1040 

Nov.     1 

74.3 

1540 

1017 

2 

74.0 

860 

1031 

3 

74.0 

1240 

1024 

4 

74.0 

840 

1029 

5 

73.0 

1280 

1012 

9.90 

0.518 

1.71 

6 

73.6 

1340 

1017 

7 

72.9 

500 

1032 

8 

72.5 

920 

1023 

9 

72.4 

800 

1029 

10 
11 

72.4 

72.7 

600 
900 

1030 
1022 

-     9.98 

0.563 

1.60 

12 

72.8 

780 

1032 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      169 
HENDERSON. 


Date. 

Body- 
weight. 

Urine, 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gTtini 

grama 

Nov.  13 

72.6 

760 

1032 

14 

72.0 

960 

1021 

9.98 

0.563 

1.60 

15 

72.4 

1460  - 

1017 

daily  av. 

daily  av. 

daily  av. 

16 

72.0 

640 

1031 

17 

72.0 

820 

1029 

18 

72.0 

720 

1030 

19 

72.0 

880 

1027 

-    9.33 

0.478 

1.31 

20 

72.3 

1200 

1028 

21 

73.5 

1200 

1020 

22 

71.5 

1180 

1021 

23 

71.6 

1040 

1018 

24 

71.3 

1040 

1023 

25 

72.0 

1020 

1026 

26 

72.0 

1200 

1021 

11.63 

0.610 

1.61 

27 

71.6 

840 

1030 

28 

72.0 

720 

1028 

29 

72.5 

1400 

1022 

30 

72.4 

820 

1023 

Dec.     1 

72.0 

900 

1027 

2 

72.1 

1360 

1017 

3 

71.4 

980 

1029 

10.69 

0.536 

1.58 

4 

71.8 

1160 

1025 

5 

71.8 

1740 

1018 

6 

71.6 

840 

1028 

7 

71.0 

880 

1029 

10.41 

.  .  . 

8 

712 

1100 

1020 

12.54 

.  .  . 

.  .  . 

0 

71.3 

960 

1021 

11.92 

.  .  . 

.  .  . 

10 

71.4 

1220 

1019 

12.21 

0.428 

1.74 

11 

71.2 

680 

1035 

11.02 

.  .  . 

.  .  . 

12 

70.6 

640 

1036 

9.60 

.  .  . 

.  .  . 

13 

70.6 

940 

1018 

6.26 

.  .  . 

14 

70.0 

1280 

1022 

15 

70.0 

1260 

1016 

16 

70.0 

790 

1028 

17 

70.2 

980 

1020 

>•    9.80 

0.411 

1.57 

18 

70.1 

1060 

1020 

19 

70.0 

1510 

1018 

20 

69.8 

790 

1023 

21 

22 

69.5 
70.0 

660 

720 

1031 
1023 

}  ,, 

0.438 

170       PHYSIOLOGICAL   ECONOMY   IN  NUTRITION 

HENDERSON. 


Date. 

Body- 
weight. 

Urine. 

Volume 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P50, 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.  23 

70.0 

450 

1026 

!" 

24 

69.6 

880 

1024 

25 

69.5 

1300 

1019 

7.47 

0.438 

• 

26 

69.0 

930 

1024 

daily 

daily 

27 

69.0 

840 

1024 

J  average 

average 

28 

69.0 

920 

1023 

- 

29 

68.8 

1180 

1020 

30 

69.4 

865 

1024 

1904      31 

70.0 

1330 

1026 

-    7.77 

0.407 

1.24 

Jan.     I 

68.9 

890 

1021 

2 

69.0 

947 

1027 

3 

69.1 

1025 

1030 

4 

69.2 

890 

1028 

5 

69.3 

925 

1027 

6 

69.3 

550* 

1034 

7 

69.0 

600 

1029 

-    7.78 

0.439 

1.25 

8 

68.8 

880 

1028 

9 

69.0 

850 

1027 

10 

69.0 

1360 

1015 

11 

68.9 

610 

1025 

5.89 

, 

12 

68.5 

715 

1024 

7.68 

0.498 

13 

68.6 

835 

1023 

8.22 

0.551 

14 

68.2 

1040 

1020 

8.24 

0.461 

15 

68.2 

880 

1025 

7.76 

0.440 

16 

68.2 

970 

1023 

7.56 

0.575 

17 

68.0 

810 

1023 

7.87 

0.441 

18 

68.0 

1130 

1020 

19 

68.0 

1290 

1018 

20 

68.2 

670 

1027 

21 

67.8 

720 

1030 

.    7.82 

0445 

1.18 

22 

67.5 

520 

1029 

2o 

67.6 

710 

1030 

24 

67.6 

775 

1031 

25 

68.0 

1220 

1018 

26 

68.0 

815 

1016 

27 

68.3 

920 

1029 

28 
29 

68.1 
68.2 

950 
670 

1023 
1028 

.    7.50 

0.422 

1.06 

30 

68.4 

720 

,    1030 

31 

68.4 

.1285 

1020 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       171 

HENDERSON. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

r,os. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.   1 

68.0 

790 

1030 

1 

2 

G8.1 

830 

1031 

3 

68.5 

1335 

1024 

4 

68.5 

1250 

1026 

-  8.27 

0.360 

1.17 

5 

69.0 

1160 

1031 

daily 

daily 

daily 

6 

69.0 

1150 

1022 

average 

average 

average 

7 

685 

1210 

1024 

J 

8 

68.0 

.   935 

1030 

9 

68.0 

975 

1030 

10 

68.2 

990 

1032 

11 

68.6 

870 

1032 

.  10.40 

0.582 

.  .  . 

12 

69.0 

1130 

1027 

13 

69.4 

1440 

1019 

14 

69.0 

715 

1029 

15 

69.0 

940 

1029 

16 

68.0 

1070 

1027 

17 

68.1 

1080 

1027 

18 

68.0 

945 

1029 

-  11.80 

0.510 

.  .  . 

19 

68.2 

1010 

1029 

20 

68.3 

925 

1029 

21 

69.0 

1200 

1020 

22 

68.6 

1165 

1024 

23 

68.2 

1170 

1022 

24 

68.6 

1035 

1027 

25 

68.4 

1735 

1016 

-  7.53 

0.640 

.  .  . 

26 

69.0 

775 

1029 

27 

68.6 

1090 

1027 

28 

69.0 

1020 

1030 

29 

69.0 

1935 

1016 

8.36 

Mar.  1 

68.7 

840 

1029 

6.80 

2 

68.4 

1160 

1023 

8.28 

3 

68.2 

920 

1026 

7.37 

•  0.521 

.  .  . 

4 

68.0 

1000 

1029 

8.22 

5 

68.0 

1645 

1018 

8.09 

6 

68.0 

1020 

1030 

8.20 

7 

68.0 

74f> 

1030 

8 

68.2 

1470 

1020 

9 

68.0 

1660 

1019 

-  8.21 

0.455 

.  .  . 

10 

68.0 

2040 

1014 

11 

68.0 

1030 

1029 

172       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

HENDERSON. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  12 

68.2 

2450 

1014 

I     8.21 

0.455 

.  .   . 

13 

68.6 

2300 

1014 

j  daily  av. 

daily  av. 

14 

68.4 

925 

1026 

1 

15 

68.4 

1610 

1016 

16 

68.5 

1360 

1019 

17 

68.0 

.  .  . 

.  .  . 

8.82 

0.483 

18 

68.6 

1975 

1016 

19 

69.0 

2410 

1015 

20 

69.3 

2480 

1011 

21 

68.6 

850 

1028 

22 

68.7 

1800 

1012 

23 

68.7 

980 

1023 

24 

69.0 

1040 

1030 

8.64 

0.632 

. 

25 

69.2 

1360 

1022 

26 

69.2 

2470 

1013 

27 

69.3 

2110 

1015 

28 

69.4 

1415 

1020 

8.40 

29 

69.4 

1815 

1019 

9.04 

30 

69.4 

1600 

1017 

5.95 

-    C.337 

. 

31 

69.0 

1390 

1018 

5.42 

Apr.     1 

69.0 

1930 

1015 

6.60 

2 

69.5 

1405 

1012 

3.20 

.   .  • 

3 

71.0 

1330 

1018 

7.42 

Daily  average  from 

Nov.  1 

1102 

1024 

8.91 

0.488 

1.42 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       173 
FRITZ. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  1 

76.0 

1000 

1024 

11.34 

1.14 

2 

76.4 

950 

1022 

3 

77.8 

2200 

1017 

4 

76.0 

960 

1020 

5 

76.5 

1420 

1015 

.  8.97 

0.418 

1.45 

6 

76.4 

720 

1018 

daily 

daily 

daily 

7 

75.8 

940 

1020 

average 

average 

average 

8 

75.3 

1580 

1012 

J 

9 

75.3 

2240 

1012 

10 

75.6 

480 

1021 

11 

76.0 

1600 

1015 

12 

76.2 

1640 

1013 

.  8.27 

0.491 

1.31 

13 

76.2 

880 

1020 

14 

75.8 

1320 

1010 

15 

75.3 

2000 

1013 

J 

16 

75.6 

760 

1017 

17 

75.6 

1520 

1013 

18 

76.0 

1740 

1013 

19 

75.1 

1580 

1015 

•  8.13 

0.528 

1.54 

20 

76.0 

1800 

1015 

21 

75.7 

1140 

1017 

. 

22 

75.7 

1440 

1013 

23 

76.0 

2060 

1011 

24 

76.2 

2360 

1011 

25 

756 

2380 

1011 

26 

75.8 

2200 

1013 

•  8.68 

0.555 

1.63 

27 

77.2 

1200 

1014 

28 

755 

920 

1021 

29 

75.9 

1240 

1022 

30 

75.4 

700 

1026 

Dec.  1 

75.7 

1480 

1017 

2 

75.9 

1160 

1013 

3 

75.5 

1480 

1009 

•  8.16 

0.656 

1.74 

4 

75.6 

1860 

1015 

5 

76.2 

1480 

1012 

6 

76.6 

1460 

1018 

7 

75.7 

800 

1024 

5.81 

8 

75.6 

880 

1023 

10.61 

•  0.746 

1.97 

9 

76.0 

.  .  . 

10 

76.0 

1840 

1016 

12.91 

174       PHYSIOLOGICAL   ECONOMY    IN   NUTRITION 

FRITZ. 


Date. 

Body- 
weight. 

Urine. 

Volume  . 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.  11 

75.6 

1240 

1017 

10.04 

] 

12 

75.4 

1740 

1013 

8.31 

}-    0.746 

1.97 

13 

75.4 

1400 

1018 

7.72 

j  daily  av. 

daily  av. 

14 

74.5 

1260 

1020 

15 

74.9 

1040 

1013 

16 

75.0 

1390 

1019 

17 

75.2 

1220 

1015 

8.13 

0.624 

1.65 

18 

75.0 

1520 

1016 

daily 

19 

75.2 

1380 

1017 

average 

20 

75.0 

890 

1020 

21 

74.8 

1315 

1018 

22 

74.8 

880 

1016 

6.07 

. 

23 

74.6 

1135 

1022 

24 

74.6 

1596 

1006 

>    7.42 

0.584 

.  •  . 

25 

74.6 

1300 

1012 

26 

75.0 

1090 

1025 

27 

75.0 

1520 

1022 

28 

74.0 

1150 

1018 

29 

74.0 

1250 

1017 

30 

74.4 

1610 

1020 

31 

1904. 

74.5 

1025 

1024 

7.27 

0.592 

1.41 

Jan.     1 

74.2 

1620 

1010 

2 

736 

1990 

1017 

3 

73.7 

1036 

1029 

4 

74.0 

2070 

1011 

5 

74.1 

1320 

1021 

6 

73.9 

1690 

1015 

7 

74.0 

.  .  . 

8.06 

0.650 

1.73 

8 

73.4 

1940 

1020. 

9 

73.6 

1560 

1012 

10 

74.0 

2200 

1015 

11 

74.0 

1300 

1019 

10.29 

.  . 

12 

73.7 

810 

1023 

8.99 

1.100 

. 

13 

74.0 

680 

1024 

6.49 

0.691 

. 

14 

73.3 

1230 

1019 

10.26 

0.998 

. 

15 

73.6 

1030 

1024 

7.97 

0.730 

. 

16 

73.9 

1045 

1015 

5.20 

0.466 

. 

17 

73.9 

1910 

1014 

9.40 

0.673 

. 

18 

73.0 

1060 

1017 

7.01 

0.631 

1.23 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       175 
FRITZ. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  19 

73.0 

1510 

1020 

20 

73.4 

8<i5 

1023 

21 
22 
23 

73.4 
73.0 
73.0 

1410 
610 
1630 

1020 
1025 
1020 

•  7.01 
daily 

0631 
.daily 

1.23 
daily 

24 

72.4 

1125 

1018 

average 

average 

average 

25 

72.6 

2400 

1011 

26 

72.8 

2100 

1010 

27 

72.6 

795 

1018 

28 

73.0 

1425 

1019 

>  8.13 

0.722 

1.64 

29 

73.0 

1770 

1013 

30 

73.2 

1910 

1015 

31 

73.0 

2180 

1016 

Feb.  1 

73.2 

2075 

1015 

2 

73.1 

2280 

1012 

3 

73.0 

2360 

1023 

4 

73.4 

2200 

1012 

7.24 

0.532 

1.74 

5 

73.0 

1600 

1019 

6 

73.3 

1745 

1019 

7 

73.0 

745 

1023 

8 

73.5 

2280 

1012 

•  • 

9 

73.2 

2150 

1015 

10 

73.1 

1985 

1018 

11 

73.4 

2240 

1010 

•  9.02 

0.699 

.  .  . 

12 

73.0 

2020 

1016 

13 

73.6 

1800 

1016 

14 

73.0 

1355 

1021 

15 

73.0 

1280 

1024 

" 

16 

73.5 

2440 

1014 

17 

73.4 

1380 

1022 

18 

73.6 

1840 

1020 

•  8.43 

0.632 

.  .  . 

19 

73.6^ 

2340 

1016 

20 

73.6  ~ 

2480 

1010 

21 

73.4 

850 

1024 

22 

73.3 

1985 

1019 

23 

73.4 

1535 

1011 

24 
25 

73.5 
73.5 

1940 
1520 

1015 
1017 

.  7.68 

0.799 

26 

73.3 

1030 

1017 

27 

73.0 

2270 

1015 

1T6       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

FRITZ. 


Urine. 

Date. 

Bodv- 
Weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  28 

73.0 

1660 

1017 

7.68 

0.799 

29 

72.8 

1165 

1020 

6.22 

" 

Mar.     1 

73.2 

1240 

1020 

7.44 

2 

73.2 

915 

1022 

3.96 

3 

73.2 

1740 

1015 

7.05 

-    0.500 

4 

72.8 

.  .  . 

daily 

5 

72.4 

1670 

1019 

8.71 

average 

6 

72.6 

1245 

1020 

4.78 

7 

72.2 

1900 

1013 

8 

72.6 

1250 

1018 

9 

72.0 

1660 

1018 

10 

72.6 

1900 

1017 

-     7.96 

0.657 

. 

11 

72.5 

2000 

1015 

daily 

12 

72.6 

2130 

1015 

average 

13 

72.4 

2430 

1016 

J 

14 

72.8 

1100 

1020 

} 

15 

73.0 

1950 

1012 

16 

73.2 

2010 

1011 

17 

72.8 

1790 

1013 

6.94 

0.511 

. 

18 

72.6 

1920 

1014 

19 

73.2 

2150 

1008 

20 

73.0 

1355 

1020 

J 

21 

73.0 

1670 

1018 

22 

73.2 

1640 

1014 

23 

73.0 

2490 

1012 

24 

73.0 

]840 

1010 

69.6 

0.685 

25 

73.0 

1340 

1016 

26 

72.8 

2040 

1013 

27 

72.6 

2320 

1011 

28 

73.0 

.  .  . 

. 

29 

72.8 

1600 

1014 

5.09 

1 

30 

72.9 

1480 

1018 

7.10 

31 

72.8 

1960 

1016 

5.18 

0.473 

Apr.     1 

72.6 

2080 

1013 

5.74 

2 

72.5 

2070 

1010 

3.85 

3 

72.6 

1920 

1018 

6.68 

.   .   . 

Daily  average  from 

Nov.  2 

1566 

1016 

7.84 

0.642 

1.58 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       177 
COHN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen  . 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  15 

65.0 

1140 

1019 

11.22 

.  .  . 

.  .  . 

16 

65.1 

840 

1024 

17 

65.6 

1280 

1024 

18 

65.5 

1420 

1022 

19 

65.1 

1500 

1020 

•  10.86 

0.605 

1.60 

20 

65.9 

1540 

1021 

daily 

daily 

daily 

21 

66.2 

1340 

1012 

average 

average 

average 

22 

65.6 

840 

1026 

23 

65.5 

1040 

1018 

24 

65.9 

1260 

1021 

25 

66.1 

1500 

1016 

26 

65.8 

800 

1027 

-  8.85 

0.542 

1.26 

27 

65.3 

840 

1022 

28 

65.4 

940 

1016 

29 

65.7 

1200 

1023 

J 

30 

65.6 

1480 

1016 

1 

Dec.  1 

64.8 

740 

1024 

2 

65.3 

600 

1026 

3 

64.8 

920 

1023 

-  9.89 

0.621 

1.51 

4 

65.0 

940 

1020 

5 

64.8 

680 

1029 

6 

64.8 

1460 

1016 

7 

64.9 

940 

1027 

8 

65.0 

900 

1023 

9 

65.0 

1040 

1018 

10 

64.9 

960 

1021 

8.60 

0.392 

1.32 

11 

64.0 

580 

1033 

» 

12 

64.8 

860 

1026 

13 

64.0 

660 

1028 

14 

64.0 

1060 

1021 

} 

15 

63.9 

880 

1019 

16 

63.9 

470 

1031 

17 

63.9 

760 

1026 

7.29 

0.424 

1.29 

18 

64.3 

1180 

1020 

19 

64.4 

1760 

1011 

20 

64.0 

1100 

1017 

21 

64.4 

615 

1025 

22 
23 

64.0 
64.0 

1050 
860 

1018 
1019 

7.50 

0.424 

24 

64.2 

1420 

1019 

12 


178       PHYSIOLOGICAL   ECONOMY   IN    NUTRITION 

COHN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,o, 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.  25 

64.2 

1690 

1017 

1 

26 

.  64.0 

740 

1026 

[  7.50 

0.424 

27 

63.9 

1370 

1017 

j  daily  av. 

daily  av. 

28 

63.7 

690 

1025 

29 

63.6 

1065 

1024 

30 

64.0 

960 

1024 

31 

64.0 

700 

1026 

•  7.70 

0.358 

0.90 

Jan.  1 

63.4 

1630 

1017 

daily 

2 

63.5 

460 

1030 

average 

3 

63.0 

970 

1031 

4 

63.4 

1365 

1012 

5 

63.5 

980 

1021 

6 

64.0 

1175 

1022 

7 

64.1 

1250 

1017 

8.03 

0.498 

1.12 

8 

64.0 

1500 

1018 

9 

63.3 

920 

1027 

10 

63.3 

1250 

1019 

11 

63.3 

880 

1022 

8.08 

.  . 

.  .  . 

12 

62.8 

510 

1026 

6.49 

0.510 

.  .  . 

13 

63.0 

900 

1024 

9.10 

0.679 

.  .  . 

14 

62.8 

630 

1026 

7.33 

0.523 

.  . 

15 

62.4 

950 

1025 

8.04 

0.497 

.  .  . 

16 

62.6 

1300 

1018 

8.58 

0.473 

17 

62.4 

905 

1026 

7.44 

0.431 

.  .  . 

18 

62.0 

835 

1026 

> 

19 

62.7 

1510 

1020 

20 

63.0 

980 

1023 

21 

62.4 

935 

1026 

8.97 

0.552 

1.43 

22 

62.6 

1610 

1019 

23 

62.7 

970 

1024 

24 

62.2 

1275 

1020 

25 

63.0 

1600 

1017 

>l 

26 

62.3 

770 

1025 

27 

62.2 

940 

1023 

28 

62.4 

980 

1021 

.  7.34 

0.539 

1.30 

29 

62.0 

705 

1025 

30 

62.9 

890 

1024 

31 

63.4 

1560 

1020 

• 

Feb.  1 

63.5 

1040 

1028 

8.15 

0.532 

1.87 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION     179 
COHN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P206. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  2 

63.4 

960 

1026 

1 

3 

63.0 

1500 

1022 

4 

6 
6 

7 

63.2 
63.6 
63.0 
63.0 

1430 
1890 
730 
920 

1023 
1018 
1025 
1026 

[  8.15 
daily 
average 

0.532 
daily 
average 

1.37 
daily 
average 

8 

63.3 

935 

1027 

9 

64.0 

1625 

1016 

10 

63.5 

1615 

1017 

11 

64.0 

1325 

1020 

8.00 

0.522 

.  .  . 

12 

64.0 

1275 

1021 

13 

64.0 

770 

1024 

14 

63.4 

940 

1023 

15 

63.5 

1300 

1027 

16 

63.1 

1430 

1020 

17 

63.6 

1280 

1024 

18  . 

63.3 

870 

1025 

8.59 

0.510 

.  .  . 

19 

63.2 

1250 

1026 

20 

63.1 

1250 

1017 

21 

63.5 

900 

1016 

22 

63.3 

1345 

1026 

23 

63.5 

1185 

1019 

24 

63.3 

1560 

1020 

25 

63.4 

1200 

1015 

8.45 

0.633 

.  .  . 

26 

63.0 

750 

1029 

27 

63.5 

1140 

1019 

28 

63.4 

1220 

1020 

29 

63.6 

1160 

1023 

9.74 

.  .  . 

... 

Mar.  1 

63.5 

900 

1025 

6.86 

.  .  • 

.  .  . 

2 

63.5 

1030 

1020 

7.29 

•  .  . 

.  .  . 

3 

62.7 

920 

1021 

6.40 

0.480 

4 

62.7 

1225 

1014 

559 

.  .  . 

.  .  . 

5 

62.5 

1170 

1026 

9.55 

.  .  . 

.  .  . 

6 

62.6 

940 

1025 

6.77 

.  •  . 

.  .  . 

7 

62.5 

900 

1026 

i 

8 

63.0 

1230 

1020 

9 
10 

62.7 
62.5 

1260 
980 

1020 
1019 

-  8.41 

0.608 

11 

62.4 

1150 

1024 

12 

62.4 

830 

1027 

J 

180     PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

COHN. 


Urine. 

Thn4-A 

Body- 

Date. 

weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

?2o5. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  13 

62.4 

1500 

1020 

8.41 

0.608 

.   .  . 

14 

62.0 

825 

1025 

1 

15 

62.5 

1200 

1017 

16 

62.5 

1490 

1018 

17 

62.5 

1145 

1021 

-     7.50 

0.488 

.  . 

18 

63.7 

975 

1021 

daily 

daily 

19 

63.0 

825 

1023 

average 

average 

20 

63.5 

1450 

1020 

j 

21 

63.6 

1480 

1018 

22 

63.0 

1100 

1025 

23 

62.6 

1050 

1023 

24 

62.7 

1050 

1025 

7.74 

0.654 

.  . 

25 

62.0 

900 

1027 

26 

62.4 

750 

1025 

27 

62.6 

1530 

1016 

28 

62.0 

1060 

1023 

6.61 

29 

62.4 

1460 

1020 

6.48 

30 

62.4 

1020 

1023 

6.36 

0.399 

.  .  . 

31 

62.6 

1730 

1022 

7.47 

Apr.     1 

62.4 

895 

1022 

4.35 

2 

62.4 

1465 

1014 

5.11 

3 

62.6 

1165 

1023 

9.37 

Daily  average  from 

Nov.  22 

1092 

1022 

8.05 

0.512 

1.28 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       181 

LOEWENTHAL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grama 

Oct.      4 

60.1 

960 

1025 

15.78 

0.606 

1.78 

5 

60.1 

780 

1025 

10.90 

.  • 

.  .  . 

6 

603 

820 

1024 

11.23 

0.576 

0.96 

7 

60.0 

980 

1022 

14.99 

. 

8 

60.0 

1080 

1019 

11.34 

0.351 

1.55 

9 

60.0 

990 

1025 

13.07 

. 

. 

10 

60.0 

1120 

1021 

12.37 

. 

. 

11 

59.8 

930 

1019 

10.83 

0.389 

1.05 

12 

60.4 

1580 

1022 

17.06 

. 

13 

60.2 

1380 

1017 

13.00 

0.516 

213 

14 

61.0 

640 

1026 

7.41 

. 

.  .  • 

15 

61.2 

1220 

1026 

15.66 

0.674 

1.68 

16 

60.8 

1060 

1024 

15.01 

. 

. 

17 

60.5 

1130 

1021 

13.63 

. 

.  .  . 

18 

60.4 

1580 

1016 

12.70 

0.520 

1.59 

19 

60.0 

1350 

1022 

17.82 

. 

.  .  . 

20 

59.8 

1250 

1019 

21 

60.0 

1120 

1024 

22 
23 

60.4 
61.0 

1060 
1800 

1025 
1020 

13.72 

0.489 

1.95 

24 

61.2 

1320 

1021 

daily  av. 

daily  av. 

daily  av. 

25 

61.4 

1620 

1015 

. 

26 

62.4 

1160 

1024 

27 

62.6 

1520 

1021 

28 

62.6 

860 

1022 

29 

63.4 

660 

1C24 

9.80 

0.430 

1.40 

30 

62.5 

1200 

1023 

31 

62.2 

920 

.  .  . 

, 

Nov.     1 

62.4 

1050 

1019 

2 

62.6 

1330 

1023 

3 

62.0 

1020 

1022 

4 

61.8 

920 

1020 

6 

62.4 

580 

1029 

•     8.23 

0.401 

1.60 

6 

62.4 

1400 

1016 

7 

62.0 

780 

1022 

8 

61.9 

760 

1021 

J 

9 

61.8 

840 

1031 

10 
11 

60.5 
61.0 

440 

1060 

1028 
1028 

8.28 

0.390 

1,34 

12 

61.2 

880 

1027 

182      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 
LOEWENTHAL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  13 

61.4 

320 

1023 

} 

14 

61.4 

660 

1023 

I  8.28 

0.390 

1.34 

15 

61.2 

1020 

1023 

J  daily  av. 

daily  av. 

daily  av. 

16 

61.4 

960 

1025 

1 

17 

61.0 

680 

1028 

18 

61.0 

940 

1023 

19 

60.9 

880 

1024 

-  8.62 

0.349 

1.30 

20 

61.5 

1540 

1018 

21 

61.7 

1220 

1022 

22 

61.2 

1120 

1022 

23 

61.1 

1440 

1014 

24 

60.2 

840 

1024 

25 

60.3 

680 

1026 

26 

60.8 

900 

1022 

-  8.36 

0.392 

1.43 

27 

60.5 

860 

1025 

28 

60.3 

800 

1023 

29 

60.3 

1040 

1025 

J 

30 

60.8 

1040 

1021 

1 

Dec.  1 

60.4 

1120 

1017 

2 

60.0 

660 

1027 

3 

59.9 

900 

1022 

7.59 

0.408 

1.26 

4 

59.5 

1120 

1025 

5 

59.0 

400 

1028 

6 

58.6 

480 

1033 

7 

58.2 

960 

1027 

9.03 

8 

58.0 

800 

1020 

8.78 

9 

58.6 

700 

1028 

10.04 

10 

60.0 

1000 

1019 

9.06 

0.379 

1.49 

11 

60.0 

800 

1025 

8.71 

12 

60.0 

680 

1032 

7.51 

13 

59.5 

620 

1030 

7.74 

14 

59.5 

940 

1022 

15 

59.0 

920 

1019 

16 

59.6 

690 

1027 

17 

59.3 

800 

1020 

.  6.90 

0.408 

1.14 

18 

59.7 

1145 

1020 

19 

59.7 

1110 

1016 

20 

59.0 

840 

1020 

21 

22 

59.0 

58.4 

775 
510 

1025 
1027 

j-   6.29 

0.275 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       183 
LOEWENTHAL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA, 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.   23 

59.2 

700 

1026 

1 

24 

59.0 

890 

1015 

25 

58.3 

900 

1027 

}-      6.29 

0.275 

26 

59.0 

930 

1015 

daily 

daily 

27 

58.4 

990 

1018 

)  average 

average 

28 

58.5 

672 

1028 

•» 

29 

58.4 

795 

1023 

30 

59.0 

870 

1025 

31 

58.8 

920 

1027     * 

6.92 

0.515 

1.17 

1904 

daily 

Jan.      1 

58.7 

1340 

1022 

average 

2 

58.2 

1232 

1019 

3 

58.6 

842 

1025 

J 

4 

58.8 

1030 

1017 

5 

58.6 

1020 

1026 

6 

58.8 

890 

1024 

7 

59.0 

1350 

1016 

.     7.27 

0.344 

0.97 

8 

57.7 

900 

1026 

9 

58.0 

735 

1033 

10 

57.9 

760 

1024 

11 

58.0 

795 

1021 

6.68 

.  .  , 

.  .  . 

12 

58.2 

1110 

1017 

7.33 

0.383 

.  .  . 

13 

58.1 

1190 

1015 

7.64 

0.379 

.  .  . 

14 

57.0 

620 

1027 

6.21 

0.415 

15 

57.2 

825 

1028 

8.18 

0.409 

16 

57.8 

1100 

1019 

7.92 

0.305 

.  .  . 

17 

67.5 

1185 

1021 

7.26 

0.338 

.  .  . 

18 

57.3 

630 

1019 

.  .  . 

.  .  . 

.  .  . 

19 

57.5 

525 

1030 

20 

68.0 

1050 

1026 

21 

22 

57.7 
57.7 

790 
850 

1027 
1030 

.     6.84 

0.321 

0.99 

23 

57.4 

605 

1024 

24 

57.4 

800 

1030 

. 

25 

67.9 

1050 

1020 

26 

58.0 

850 

1026 

27 

58.2 

1270 

1018 

6.83 

0.312 

1.14 

28 

59.0 

1255 

1013 

29 

58.0 

615 

1028 

30 

58.0 

1025 

1029 

• 

184       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 
LOEWENTHAL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan  31 

58.6 

1120 

1026 

1 

Feb.  1 

58.4 

1025 

1029 

2 

58.7 

1300 

1023 

3 

58.4 

1170 

1024 

4 

58.4 

1350 

1029 

7.27 

0.411 

1.57 

5 

59.0 

1250 

1026 

daily 

daily 

daily 

6 

58.8 

1160 

1019 

average 

average 

average 

7 

58.4 

825 

1029 

] 

8 

58.5 

830 

1028 

9 

58.5 

1095 

1025 

10 

59.0 

1140 

1027 

11 

59.2 

1330 

1020 

7.61 

0.416 

. 

12 

58.5 

1020 

1029 

13 

59.0 

1075 

1025 

J 

14 

59.0 

1030 

1024 

1 

15 

58.3 

1150 

1027 

16 

58.4 

1270 

1024 

17 

58.6 

1490 

1020 

18 

59.0 

1060 

1027 

8.00 

0.336 

19 

58.8 

620 

1026 

20 

58.9 

930 

1029 

J 

21 

59.1 

885 

1029 

22 

59.3 

1320 

1023 

23 

59.4 

1490 

1016 

24 

59.4 

1195 

1019 

- 

25 

59.4 

2100 

1011 

6.84 

0.449 

. 

26 

58.4 

860 

1023 

27 

58.4 

955 

1027 

28 

58.4 

1045 

1027 

29 

58.2 

1000 

1027 

7.38 

Mar.  1 

58.6 

1040 

1024 

7.05 

2 

58.5 

880 

1028 

7.07 

3 

58.7 

890 

1026 

7.85 

-  0.348 

m 

4 

58.5 

965 

1026 

7.35 

5 

58.6 

730 

1022 

4.29 

6 

58.7 

1170 

1027 

8.07 

7 

58.3 

920 

1026 

} 

8 

58.9 

970 

1026 

1 

i 

9 

58.8 

940 

1026 

f  6.97 

0.333 

.  .  . 

10 

58.9 

1600 

1017 

I 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       185 

LOEWENTHAL. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilns 

c.c. 

grams 

grams 

grams 

Mar.   11 

59.0 

1290 

1020 

} 

12 

59.0 

820 

1029 

[•    697 

0.333 

.   .   . 

13 
14 

58.9 
59.5 

990 
1620 

1026 
1019 

j  daily  av. 

daily  av. 

15 

59.0 

1250 

1023 

16 
17 

59.0 
69.1 

1360 
1160 

1018 
1021 

.     7.34 

0.265 

18 

59.0 

1450 

1019 

19 

59.1 

1650 

1018 

20 

59.0 

1350 

1021 

J 

21 

69.0 

1110 

1024 

1 

22 

68.8 

1250 

1021 

23 
24 

68.6 
58.6 

1150 
760 

1021 
1025 

6.37 

0.427 

25 

59.0 

1100 

1025 

26 
27 

68.6 
58.5 

990 
1150 

1028 
1026 

J 

28 

58.6 

1175 

1024 

627 

29 

59.0 

1295 

1025 

7.54 

30 

69.0 

1570 

1018 

7.07 

•    0.341 

.   .   . 

31 

59.2 

1120 

1024 

5.24 

Apr.     1 
2 

59.0 
59.0 

1260 
1550 

1022 
1020 

6.43 
6.33 

j 

3 

59.0 

1710 

1022 

9.85 

.  .  . 

Daily  average  from 
Nov.  2 

1007 

1024 

783. 

0.372 

1.28 

186      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

ZOOMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P206. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Oct.      4 

64.0 

540 

1026 

8.88 

0.434 

0.56 

5 

54.0 

940 

1027 

15.28 

.  . 

. 

6 

53.6 

1140 

1024 

16.42 

0.730 

2.21 

7 

54.5 

1640 

1016 

17.52 

.  .  . 

8 

64.4 

930 

1017 

10.10 

0275 

1.21 

9 

54.4 

1160 

1022 

15.80 

. 

. 

10 

54.3 

1080 

1019 

1524 

. 

. 

11 

54.5 

1340 

1014 

13.65 

0.450 

1.73 

12 

54.8 

1080 

1022 

11.73 

.  . 

13 

65.4 

1140 

1022 

13.48 

0.839 

1.70 

14 

557 

1020 

1018 

9.85 

. 

. 

15 

55.2 

1560 

1021 

20.40 

0.779 

2.92 

16 

56.0 

1240 

1024 

17.33 

. 

17 

55.6 

1070 

1025 

16.11 

. 

18 

55.6 

1730 

1017 

20.86 

0.736 

2.26 

19 

55.4 

1370 

1020 

18.57 

. 

. 

20 

55.6 

1290 

1024 

1 

21 

55.6 

1120 

1025 

22 
23 
24 
25 

55.8 
55.9 
66.2 
56.5 

1140 
1120 
1600 
1620 

1023 
1025 
1020 
1015 

}•    15.38 
daily 
average 

0.683 
daily 
average 

1.87 
daily 
average 

26 

56.6 

1140 

1024 

27 

56.6 

1770 

1015 

28 

66.6 

960 

1021 

29 

57.3 

1120 

1019 

11.70 

0.583 

1.56 

30 

56.8 

1160 

1019 

31 

57.0 

820 

.  .  . 

Nov.     1 

66.9 

1730 

1016 

2 

56.5 

750 

1026 

3 

67.1 

1380 

1018 

4 

57.1 

1040 

1019 

5 

56.6 

900 

1018 

-  10.01 

0.564 

1.39 

6 

50.6 

1220 

1016 

7 

56.2 

640 

1026 

8 

55.8 

900 

1020 

9 
10 
11 

56.1 
56.2 
56.4 

1100 
680 
660 

1021 
1024 
1016 

i     8.76 

0.512 

1.33 

12 

56.7 

1320 

1024 

J 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       187 

ZOOMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2os. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  13 

56.7 

420 

1024 

} 

14 

56.0 

920 

1029 

\-  8.76 

0.512 

1.33 

15 

560 

1540 

1015 

j  daily  av. 

daily  av. 

daily  av. 

16 

55.7 

1080 

1022 

1 

17 

54.4 

700 

1027 

18 

54.6 

700 

1025 

19 

64.8 

700 

1025 

-  7.79 

0.398 

1.02 

20 

55.4 

940 

1021 

21 

56.2 

740 

1025 

22 

64.7 

720 

1023 

23 

64.5 

740 

1014 

1 

24 

540 

860 

1025 

25 

64.3 

620 

1025 

26 

64.4 

980 

1023 

7.44 

0.420 

1.06 

27 

54.6 

940 

1024 

28 

64.3 

460 

1026 

29 

64.4 

1000 

1018 

30 

64.0 

980 

1022 

Dec.  1 

64.2 

1120 

1020 

2 

54.2 

940 

1017 

3 

54.0 

1200 

1018 

10.26 

0.494 

1.45 

4 

64.0 

1080 

1024 

5 

53.9 

640 

1031 

6 

64.0 

960 

1026 

7 

54.1 

880 

1028 

8 

54.6 

680 

1029 

9.79 

... 

.  .  . 

9 

54.6 

680 

1030 

10 

65.0 

1220 

1019 

10.15 

0.423 

1.39 

11 

64.7 

920 

1028 

12 

55.1 

780 

1028 

8.33 

.  .  • 

.  .  . 

13 

54.7 

1140 

1020 

8.89 

.  .  . 

.  .  . 

14 

54.4 

840 

1021 

1   7.46 

.  .  . 

.  .  • 

15 

54.0 

1200 

1016 

8.71 

.  .  . 

.  .  • 

16 

54.0 

860 

1021 

17 

54.5 

1140 

1018 

•  7.66 

0.389 

1.20 

18 

64.0 

820 

1022 

19 

54.1 

980 

1018 

20 

54.0 

885 

1023 

21 

54.0 

660 

1027 

\  8.26 

0.401 

0.78 

22 

63.5 

570 

1025 

J 

188       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

ZOOMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grains 

Dee.  23 

54.0 

770 

1028 

) 

24 

54.0 

920 

1025 

25 

54.3 

1320 

1018 

>     8.26 

0.401 

0.78 

26 

64.7 

1075 

1020 

daily 

daily 

daily 

27 

54.5 

1240 

1018 

J    average 

average 

average 

28 

54.1 

880 

1022 

29 

54.0 

1080 

1019 

30 

54.3 

775 

1029 

31 

54.4 

1010 

1023 

8.00 

0.440 

0.88 

1904 

Jan.      1 

54.0 

900 

1022 

2 

53.6 

625 

1026 

3 

53.9 

730 

1026 

4 

53.0 

1030 

1019 

5 

53.4 

1100 

1022 

6 

54.0 

980 

1020 

0.379 

1.15 

7 

54.0 

860 

1022 

7.24 

8 

54.0 

960 

1026 

9 

53.5 

695 

1025 

10 

54.0 

980 

1016 

.  .  . 

. 

11 

53.5 

930 

1020 

8.98 

0.632 

. 

12 

53.8 

1030 

1023 

11.31 

0.657 

. 

13 

53.6 

980 

1024 

11.63 

0.445 

. 

14 

53.5 

1150 

1017 

9.38 

0.443 

15 

53.0 

700 

1030 

8.44 

0.442 

16 

53.4 

920 

1020 

8.89 

0.381 

. 

17 

53.5 

1270 

1019 

8.99 

18 

53.5 

1180 

1020 

19 

53.6 

755 

1026 

20 

53.6 

1190 

1015 

0.428 

1.27 

21 

53.0 

800 

1030 

•     7.78 

22 

53.2 

660 

1030 

23 

53.4 

770 

1025 

24 

53.4 

1035 

1017 

25 

53.6 

1250 

1013 

26 

54.0 

1140 

1024 

27 
28 

54.2 
54.6 

1170 
1120 

1018 
1018 

•     6.87 

0.302 

1.18 

29 

54.5 

690 

1026 

30 

54.5 

1020 

1025 

- 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       189 
ZOOMAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

Pao5. 

1904 

kilos 

c.c. 

grains 

gram 

grams. 

Jan.    31 

54.8 

1320 

1019 

6.87 

0.302 

1.18 

Feb.     1 

54.3 

1060 

1026 

) 

2 

54.5 

1170 

1019 

1 

3 

54.5 

1350 

1022 

4 

54.3 

1280 

1022 

t  8.15 

0.405 

1.31 

5 

54.0 

1015 

1025 

daily 

daily 

daily 

'  6 

54.6 

1610 

1014 

average 

average 

average 

7 

64.3 

1010 

1028 

J 

8 

54.6 

1065 

1026 

"I 

9 

55.0 

925 

1027 

10 

55.0 

1195 

1023 

11 

65.0 

880 

1024 

-    8.37 

0.497 

12 

550 

960 

1016 

13 

55.2 

1565 

1020 

14 

55.0 

1415 

1023 

16 

55.0 

1060 

1029 

16 

64.8 

1130 

1025 

17 

55.0 

1910 

1019 

18 

65.2 

1260 

1020 

-   9.34 

0.408 

19 

55.0 

970 

1027 

20 

54.4 

670 

1031 

21 

54.7 

1070 

1022 

22 

64.4 

760 

1025 

23 

54.6 

1225 

1020 

24 

65.2 

1050 

1026 

25 

55.2 

730 

1027 

7.38 

0.659 

. 

26 

65.4 

1145 

1019 

27 

55.0 

990 

1021 

28 

64.9 

985 

1026 

29 

65.0 

765 

1027 

7.02 

Mar.     1 

65.3 

810 

1024 

6.66 

2 

65.0 

880 

1027 

7.26 

3 

64.8 

1020 

1020 

7.59 

-   0.401 

. 

4 

64.5 

955 

1025 

7.51 

5 

64.0 

1035 

1020 

7.08^ 

6 

54.0 

880 

1027 

6.81 

J 

7 

64.7 

885 

1023 

8 

65.0 

970 

1017 

9 

64.6 

940 

1025 

'  8.24 

0.428 

•  •  • 

10 

64.7 

1460 

1022 

190     PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

ZOOMAN. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Mar.  11 

55.0 

1340 

1017 

) 

12 

54.7 

1180 

1023 

J-     8.24 

0.428 

.   .   . 

13 

55.0 

1040 

1021 

J  daily  av. 

daily  av. 

14 

55.0 

1270 

1016 

15 

54.8 

900 

1023 

16 

55.0 

1145 

1019 

17 

55.0 

1155 

1018 

-     7.90 

0.455 

18 

53.0 

1480 

1016 

19 

55.2 

1355 

1023 

20 

54.6 

1000 

1023 

21 

54.7 

750 

1026 

22 

55.0 

1270 

1018 

23 

55.0 

1090 

1016 

24 

55.0 

1080 

1025 

'     7.57 

0.586 

.   .   . 

25 

54.8 

1080 

1028 

26 

55.0 

980 

1021 

27 

55.2 

1110 

1020 

28 

55.2 

1270 

1019 

7.47 

.  .  . 

. 

29 

55.2 

1160 

1024 

7.80 

.  .  . 

.   .  . 

30 

55.0 

1140 

1018 

5.40 

.  .  . 

.   .   . 

31 

55.3 

1340 

1024 

8.04 

. 

Apr.     1 

55.0 

1480 

1019 

8.44 

.  .  . 

.   .   . 

2 

55.1 

1300 

1023 

7.10 

.   .   . 

3 

55.0 

1445 

1018 

8.15 

Daily  average  from 

Nov.  2 

1008 

1022 

8.25 

0.457 

1.19 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       191 
BATES. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903. 

kilos 

c.c. 

grams 

gram 

grams 

Oct.     4 

72.7 

870 

1033 

14.66 

0.651 

2.18 

5 

72.7 

1120 

1022 

13.13 

.   .  . 

6 

72.4 

760 

1027 

9.44 

0.489 

1.38 

7 

72.3 

920 

1022 

12.86 

.  .  . 

8 

72.0 

630 

1029 

11.11 

0.415 

1.29 

9 

72.0 

1030 

1025 

.  .  . 

.  .  . 

.  .  . 

10 

72.0 

1230 

1022 

14.46 

.  .  . 

11 

72.3 

740 

1024 

10.79 

0.397 

144 

12 

72.3 

860 

1024 

10.54 

.  .  . 

.  .  . 

13 

72.1 

1040 

1025 

14.23 

0.769 

2.46 

14 

72.3 

1010 

1027 

13.70 

.  .  . 

.  .  . 

15 

72.4 

1300 

1021 

14.43 

0.510 

1.88 

16 

72.4 

1040 

1025 

15.35 

.  .  . 

.  .  . 

17 

72.4 

1440 

1020 

16.33 

.  .  . 

18 

72.2 

1420 

1021 

18.66 

0.657 

2.51 

19 

71.8 

780 

1026 

13.14 

.  .  . 

.  .  . 

20 

71.3 

1060 

1027 

21 

72.0 

1020 

1025 

22 

72.5 

1080 

1024 

-   14.21 

0.517 

1.26 

23 
24 
25 

72.4 
72.4 
72.4 

1200 
1100 
1030 

1024 
1025 
1024 

daily 
average 

daily 
average 

daily 
average 

26 

72.4 

1060 

.  .  . 

.  .  . 

.  .  . 

.  .  . 

27 

72.6 

1020 

1022 

28 

72.4 

720 

1027 

29 
30 

72.4 

72.3 

400 
720 

1032 
1027 

9.20 

0.409 

1.27 

31 

72.3 

720 

.  .  . 

Nov.     1 

72.3 

820 

1027 

2 

72.0 

960 

1026 

3 

72.4 

920 

1025 

4 

71.9 

700 

1025 

5 

71.6 

900 

1012 

.     9.01 

0.487 

1.53 

6 

71.5 

700 

1029 

7 

70.5 

600 

1023 

8 

70.0 

680 

1031 

1 

9 

70.3 

660 

1026 

I 

10 

706 

660 

1028 

!•     7.97 

04GO 

120 

11 

70.6 

560 

1030 

12 

71.0 

740 

1027 

192     PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

BATES. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903. 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  13 

71.0 

660 

1027 

] 

14 

70.6 

480 

1032 

f     7.97 

0.460 

1.20 

15 

70.4 

800 

1026 

J  daily  av. 

daily  av. 

daily  av. 

16 

70.8 

860 

1025 

17 

70.0 

860 

1023 

18 

69.8 

540 

1025 

19 

69.4 

700 

1026 

6.94 

0.374 

1.04 

20 

70.3 

1080 

1023 

21 

70.2 

640 

1025 

22 

69.3 

720 

1027 

J 

23 

69.1 

720 

1025 

24 

68.7 

600 

1028 

25 

68.7 

620 

1028* 

26 

69.0 

840 

1031 

8.04 

0.394 

1.56 

27 

68.6 

820 

1026 

28 

67.9 

800 

1022 

29 

69.4 

700 

1027 

30 

69.0 

780 

1025 

Dec.     1 

68.5 

760 

1026 

2 

68.7 

640 

1027 

3 

68.1 

940 

1027 

•     8.24 

0.393 

1.37 

4 

690 

540 

1023 

5 

68.0 

1360 

1011 

6 

69.0 

880 

1027 

r 

7 

67.9 

960 

1026 

10.14 

8 

68.2 

700 

1026 

7.85 

9 

68.0 

800 

1025 

10.45 

10 

68.7 

700 

1027 

8.74 

-    0.392 

1.57 

11 

67.9 

780 

1028 

9.27 

12 

68.0 

820 

1029 

8.85 

13 

67.6 

860 

1028 

9.44 

14 

67.8 

700 

1029 

7.36 

15 

67.4 

540 

1028 

6.51 

16 

67.4 

640 

1032 

17 

67.6 

680 

1027 

18 

68.8. 

1000 

1023 

•     7.61 

0.367 

1.36 

19 

68.3* 

800 

1023 

| 

20 

67.0 

660 

1027 

J 

21 

67.0 

595 

1027 

} 

22 

66.2 

560 

1028 

}•     6.77 

0,345 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION     193 
BATES. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.  23 

66.5 

660 

1027 

24 

66.4 

610 

1021 

25 

65.6 

1057 

1021 

I   6.77 

0.345 

26 

66.0 

700 

1029 

daily  av. 

daily  av. 

27 

66.2 

755 

1026 

j 

28 

65.8 

740 

1024 

1 

29 

65.5 

710 

1026 

30 

66.0 

900 

1025 

31 

65.7 

710 

1028 

6.53 

0.269 

0.80 

1904 

Jan.      1 

65.7 

690 

1027 

daily  av. 

2 

65.3 

1015 

1010 

3 

65.0 

850 

1027 

4 

65.0 

730 

1024 

5 

65.1 

835 

1022 

6 

65.6 

1045 

1027 

7 

66.2 

900 

1024 

•   8.54 

0.405 

1.13 

8 

65.4 

1030 

1025 

9 

66.0 

840 

1028 

10 

66.0 

965 

1025 

J 

11 

65.8 

700 

1026 

6.80 

.  .  . 

. 

12 

65.5 

740 

1025 

7.46 

0.365 

m 

13 

65.2 

630 

1027 

7.03 

0.399 

. 

14 

64.5 

550 

1028 

7.13 

0.357 

. 

15 

64.6 

680 

1022 

8.04 

0.434 

. 

16 

65.0 

620 

1029 

7.66 

0.470 

. 

17 

65.0 

925 

1024 

7.38 

0.347 

. 

18 

65.0 

590 

1032 

1 

19 

65.0 

650 

1028 

20 

64.8 

575 

1029 

21 

64.4 

735 

1028 

}•   6.69 

0.356 

0.80 

22 

64.8 

640 

1029 

23 

64.6 

760 

1026 

24 

64.3 

870 

1023 

25 

64.0 

740 

1027 

26 

64.5 

975 

1024 

27 

63.8 

910 

1024 

28 

64.0 

600 

1030 

8.54 

0.359 

1.27 

29 

63.8 

1300 

1017 

30 

64.0 

1135 

1024 

194     PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

BATES. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen, 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

grain 

grams 

Jan.    31 

64.0 

1460 

1018 

8.54 

0.359 

1.27 

Feb.     1 

64.0 

910 

1027 

2 

63.9 

1250 

1021 

3 

63.5 

1080 

1026 

4 

63.5 

970 

1024 

9.19 

0.362 

1.07 

5 

63.6 

1250 

1024 

daily 

daily 

daily 

6 

64.0 

1260 

1018 

average 

average 

average 

7 

64.0 

785 

1026 

J 

8 
9 

64.6 
64.3 

1235 
1460 

1022 
1018 

1    9.94 

10 

64.2 

.  .  . 

.  .  . 

.  .  . 

.  .  . 

.  .  . 

11 

64.3 

.  .  . 

.  .  . 

.  .  . 

.  .  . 

12 

64.3 

Daily  average  from 

Oct.  27 

80S 

1025 

808 

0.387 

1.23 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION     195 
DAVIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA. 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Oct.     4 

59.3 

2030 

1014 

15.15 

0.672  . 

1.99 

5 

59.3 

1160 

1020 

10.99 

6 

59.0 

850 

1024 

9.38 

0.503 

1.26 

7 

59.1 

1860 

1012 

13.95 

.    .    . 

.   .  . 

8 

59.3 

960 

1021 

9.33 

0.398 

1.47 

9 

68.3 

900 

1027 

11.56 

.  .  . 

10 

58.3 

1660 

1017 

17.23 

.  .  . 

11 

58.7 

1460 

1019 

16.02 

0.724 

2.27 

12 

58.5 

1060 

1022 

11.82 

.  .  . 

13 

69.4 

1920 

1014 

16.59 

0.689 

2.53 

14 

59.4 

1460 

1022 

13.14 

.  .  . 

.  .  . 

15 

68.9 

1320 

1021 

13.38 

0.493 

1.53 

16 

58.9 

1900 

1015 

17.10 

.  .  . 

.  .  . 

17 

69.0 

1410 

1019 

14.55 

.  .  . 

18 

59.5 

1650 

1017 

15.25 

0.647 

1.92 

19 

59.1 

1120 

1022 

13.37 

.  .  . 

20 

58.2 

1150 

1020 

21 

58.2 

980 

1021 

22 
23 
24 
25 

69.1 
59.4 
58.6 
59.2 

1320 
1320 
1160 
1300 

1022 
1016 
1022 
1013 

•  11.56 
daily 
average 

0.480 
daily 
average 

1.50 
daily 
average 

26 

59.0 

860 

1024 

1 

27 

59.2 

1240 

1024 

28 

59.4 

1440 

1014 

29 

59.6 

820 

1022 

9.20 

0.474 

1.35 

30 

69.4 

1000 

1017 

31 

59.2 

920 

Nov.    1 

69.4 

1120 

1015 

2 

58.7 

840 

1026 

i 

3 

69.1 

1290 

1018 

4 

69.0 

680 

1025 

5 

68.5 

305 

1027 

9.07 

0.474 

1.48 

6 

58.4 

700 

1023 

7 

58.7 

780 

1022 

8 

68.5 

1720 

1011 

j 

9 

58.2 

1320 

1015 

^i 

10 
11 

68.9 
69.3 

920 
1640 

1020 
1014 

L  ^8.33 

0.422 

1.38 

12 

68.9 

780 

1024 

} 

196       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

DAVIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Nov.  13 

59.0 

940 

1025 

] 

14 

59.0 

1180 

1016 

f  8.33 

0.422 

1.38 

15 
16 

59.0 
58.8 

1900 
1080 

1013 
1022 

J  daily  av. 

daily  av. 

daily  av. 

17 

59.0 

1080 

1018 

18 

58.4 

1500 

1017 

19 

58.2 

1260 

1018 

•  9.60 

0.398 

1.50 

20 

58.1 

1220 

1025 

21 

58.7 

1120 

1022 

22 

58.7 

1100 

1021 

23 

58.6 

1140 

1017 

24 

58.4 

1360 

1017 

25 

58.3 

1700 

1010 

26 

58.2 

1120 

1023 

9.00 

0.447 

1.52 

27 

59.4 

1620 

1017 

28 

58.0 

700 

1027 

29 

58.7 

1660 

1025 

J 

30 

58.5 

800 

1025 

Dec.  1 

58.0 

700 

1020 

2 

57.4 

680 

1028 

3 

57.0 

640 

1028 

•  11.41 

0.417 

2.12 

4 

57.0 

940 

1032 

5 

56.2 

660 

1032 

6 

56.0 

800 

1029 

7 

56.0 

800 

1026 

8 

56.1 

780 

1030 

9 

57.0 

820 

1022 

10 

58.0 

500 

1025 

8.91 

0.412 

1.43 

11 

57.1 

580 

1029 

12 

57.3 

820 

1031 

13 

57.8 

580 

1027 

14 

57.5 

740 

1027 

15 

57.6 

1680 

1015 

16 

57.9 

900 

1021 

17 

57.4 

780 

1013 

7.96 

0.413 

1.50 

18 

56.9 

800 

1026 

19 

57.4 

730 

1025 

20 

57.4 

800 

1023 

21 
22 

57.4 
57.0 

1310 
1370 

1017 
1014 

1-  7.35 

0.319 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION     197 
DAVIS. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA- 

1903 

kilos 

c.c. 

grams 

gram 

grams 

Dec.  23 

57.0 

980 

1020 

1 

24 

57.0 

865 

1016 

25 

57.4 

1300 

1017 

>    7.35 

0.319 

26 

58.0 

1390 

1017 

daily 

daily 

27 

57.3 

1340 

1018 

average 

average 

28 

57.6 

875 

1019 

, 

29 

57.0 

680 

1020 

30 

56.8 

685 

1029 

31 

56.7 

815 

1026 

1904 

6.83 

0.413 

0.99 

Jan.      1 

57.4 

1150 

1015 

daily 

2 

57.9 

1610 

1023 

average 

3 

58.6 

1120 

1023 

> 

4 

58.3 

1350 

1011 

) 

5 

57.8 

1255 

1017 

6 

58.0 

925 

1022 

7 

58.6 

1120 

1016 

!•    7.04 

0.372 

0.95 

8 

58.4 

1350 

1020 

9 

57.7 

890 

1026 

10 

58.6 

1510 

1012 

11 

57.9 

.  .  . 

.  .  . 

• 

. 

. 

12 

57.2 

835 

1017 

8.32 

0.408 

Daily  average  from 

Oct.  26 

1045 

1021 

8.61 

0.414 

1.42 

198      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

Any  elaborate  discussion  of  the  individual  results,  tabulated 
m  the  foregoing  tables,  seems  hardly  necessary.  To  any  one 
interested  in  the  details  of  the  work,  a  study  of  the  tables 
themselves  will  give  the  necessary  information.  It  may  be 
well,  however,  to  emphasize  at  once  a  few  of  the  fundamental 
points  most  striking  in  character  which  bear  upon  the  main 
problem.  Take,  for  instance,  the  case  of  Oakman,  where  the 
data  are  recorded  for  every  day  from  October  4,  1903,  to 
April  4,  1904.  The  degree  of  proteid  metabolism,  as  indi- 
cated by  the  excretion  of  nitrogen  through  the  kidneys,  is 
here  shown  for  each  day  of  the  six  months.  Up  to  Novem- 
ber 3,  practically  for  a  month,  there  was  not  observable  any 
very  noticeable  change  in  the  rate  of  proteid  metabolism, 
but  commencing  with  November  4,  the  nitrogen  excretion 
dropped  very  rapidly,  and  as  one  glances  through  the  daily 
records  for  month  after  month,  it  is  seen  that  the  daily  nitro- 
gen output  through  the  kidneys  fell  to  6  to  8  grams  per  day, 
with  a  daily  average  excretion  of  7.42  grams  of  nitrogen,  as 
figured  from  October  21  to  April  4. 

Further,  it  will  be  noted  that  while  the  body- weight  grad- 
ually declined  during  the  first  three  months,  falling  from  66.7 
kilos  down  to  62.3  kilos  on  January  18,  from  that  date  on 
to  the  close  of  the  experiment  the  body-weight  was  practically 
constant.  Here,  then,  we  see,  under  the  use  of  a  prescribed 
diet  quite  sufficient  in  amount  to  satisfy  the  cravings  of  the 
appetite,  a  lowering  of  proteid  metabolism  equal  to  that  ob- 
tained by  the  individuals  of  the  preceding  group.  Again,  if 
the  body-weight  of  Oakman  is  placed  at  64  kilos,  as  repre- 
senting the  average  between  the  initial  body-weight  and  the 
weight  during  the  last  three  months,  it  will  be  found  that 
the  output  of  metabolized  nitrogen  per  kilo  of  body-weight 
amounted  to  0.116  gram;  not  widely  different  from  similar 
data  obtained  with  men  of  the  preceding  group. 

Moreover,  these  results  obtained  with  Oakman  are  practi- 
cally duplicated  by  every  other  member  of  this  group  of  sol- 
diers detailed  from  the  United  States  Army.  No  exception 
whatever  is  to  be  seen,  but  every  man  shows  the  same  lowered 


FRITZ 

Photograph  taken  at  the  close  of  the  experiment. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       199 

proteid  metabolism,  with  practical  maintenance  of  body- 
weight,  with  complete  satisfying  of  the  appetite,  and  without 
loss  of  health,  strength,  or  vigor,  as  will  be  enlarged  upon 
later. 

While  in  the  case  of  Oakman,  the  nitrogen  excreted  was 
determined  by  an  analysis  made  each  day,  in  the  case  of  the 
other  men  of  tin's  group  the  data  are  given  mainly  for  weekly 
periods ;  the  results  being  expressed,  however,  in  the  average 
daily  amount  for  each  seven  days'  period.  By  comparing  the 
figures  for  the  daily  excretion  of  nitrogen  with  the  daily 
dietary,  it  is  easy  to  trace  out  the  influence  of  the  changes 
in  diet  on  the  extent  of  nitrogen  metabolism. 

In  considering  the  changes  in  the  rate  of  proteid  metabo- 
lism shown  by  all  the  members  of  this  group,  it  will  suffice 
for  present  purposes  to  deal  mainly  with  the  average  results. 

Compare  now  the  average  daily  output  of  nitrogen  through 
the  urine  from  November  1  until  April  4  —  a  period  of  five 
months  —  of  each  of  these  men. 

AVERAGE   DAILY  OUTPUT  OF  NITROGEN. 

Morris     .     .     .     .  7.03 

Steltz      ....  7.13 

Broyles  ....  7.26 

Loeweiithal.     .     .  7.38 

Oakman  .     .     .     .  7.42 

Fritz 7.84 

Cohn 8.05 

Coffman  .     .     .     .  8.17 

Zooman  .     .     .     .  8.25 

Sliney 8.39 

Henderson  .     .     .  8.91 

Bates 8.08  —  Oct.  27-Feb.  11. 

Davis 8.61  —  Oct.  26-Jan.  12. 

The  figures  given  show  an  astonishingly  low  proteid  metab- 
olism for  the  five  months'  period;  7.5  grams  of  nitrogen  in  the 
day's  urine  correspond  to  46.8  grams  of  proteid  metabolized, 
while  8.5  grams  of  nitrogen  mean  the  metabolism  of  53.1 


=  7.80  grams  Nitrogen  as 
the  grand  average. 


200       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

grams  of  proteid.  In  other  words,  all  of  these  men  during  a 
period  of  five  months  practically  averaged  a  daily  output  of 
nitrogen  through  the  kidneys  corresponding  to  the  metabolism 
of  less  than  one-half  the  105  grams  of  absorbable  proteid 
called  for  by  the  so-called  standard  diets.  Further,  close  scru- 
tiny of  the  results  in  the  individual  tables  shows  that  during 
many  weeks  much  lower  results  were  obtained  than  is  indi- 
cated by  the  general  averages. 

Just  here  emphasis  should  be  laid  upon  one  fact,  doubtless 
of  primary  importance  in  any  modification  of  the  rate  or  ex- 
tent of  metabolism  in  any  individual,  viz.,  that  in  this  experi- 
ment the  daily  diet  was  prescribed,  thereby  taking  from  the 
individual  freedom  of  choice  in  the  selection  of  food.  The 
writer  has  no  question  in  his  own  mind  that  an  intelligent 
choice  of  food,  coupled  with  the  satisfying  of  a  natural  or  ac- 
quired appetite  in  moderation,  will  lead  to  better  results  than 
any  system  of  prescription  as  to  what  shall  be  eaten  each  day 
and  in  what  quantity.  Still,  this  is  the  method  necessarily 
made  use  of  in  the  present  experiment,  the  writer  having 
prescribed  the  character  and  amount  of  each  meal  throughout 
the  entire  six  months'  period,  with  due  regard,  of  course,  to 
the  expressed  likes  and  dislikes  of  the  men. 

One  feature  in  the  diet  compelled  by  the  circumstances  of 
the  case  also  needs  to  be  referred  to,  namely,  the  necessity  of 
keeping  the  men  thoroughly  satisfied,  so  that  there  should  be 
no  feeling  of  hunger,  no  craving  for  food.  With  a  person  in- 
terested in  the  experiment  and  desirous  of  ascertaining  the 
effect  of  a  low  nitrogen  intake,  there  would  naturally  be  a 
willingness  to  endure,  if  necessary,  for  a  time  some  personal 
discomfort ;  but  with  this  detail  of  the  United  States  Army  it 
could  not  be  expected  that  the  men  would  remain  satisfied  if 
they  were  compelled  to  undergo  the  pangs  of  hunger  even  for 
a  day  or  two.  Consequently,  it  was  necessary  in  prescribing 
the  daily  diet  to  see  that  the  quantity  of  the  food  was  such 
as  to  completely  satisfy  the  appetite.  This  necessitated  the 
use  of  considerable  bulky  food  of  low  fuel,  and  low  nitro- 
gen, value.  In  this  way  only  was  it  feasible  to  reduce  the 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       201 

nitrogen  intake,  as  well  as  the  fuel  value  of  the  food,  to 
the  desired  level.  Practically  during  the  entire  six  months' 
period,  with  the  possible  exception  of  a  few  days,  the  men 
were  given  sufficient  food  to  completely  satisfy  their  appe- 
tites. Throughout  the  entire  period  of  the  experiment,  the 
men  all  manifested  a  keen  appetite  and  utilized  their  food  to 
good  advantage,  with  establishment  of  the  nitrogen  metabo- 
lism indicated  by  the  foregoing  results. 

Still  confining  our  attention  to  the  average  results  regarding 
nitrogen  excretion,  we  may  ask  the  question,  what  was  the 
excretion  of  metabolized  nitrogen  per  kilo  of  body-weight  in 
the  different  individuals  ?  This  is  easily  calculated  and  the 
data  are  shown  in  the  following  table,  in  which  the  figures 
standing  for  body-weight  are  either  the  data  for  the  month  of 
April,  1904,  or  else  the  average  between  the  October  and  April 
weights,  as  in  those  cases  where  the  body-weight  fell  off  dur- 
ing the  experiment. 

Average  daily     Metabolized  Nitrogen 
Body-weight.  Output  of  Nitrogen.  per  kilo 

November-April.        Body-weight, 
kilos  grams  gram 

Fritz 74.0  7.84  0.106 

Oakman    ....  64.0  7.42  0.116 

Bates 68.0  8.08  0.118 

Morris 59.0  7.03  0.119 

Broyles     ....  60.0  7.26  0.120 

Henderson     .     .     .  71.0  8.91  0.125 

Loewenthal    .     .     .  59.0  7.38  0.125 

Cohn 63.5  8.05  0.126 

Steltz 53.0  7.13  0.134 

Sliney 60.0  8.39  0.138 

Coffman    ....  58.0  8.17  0.140 

Davis 58.0  8.61  0.148 

Zooman     ....  55.0  8.25  0.150 

Scrutiny  of  these  results  shows  that  the  daily  excretion  of 
metabolized  nitrogen  ranged  in  this  period  of  five  months  from 
0.106  gram  per  kilo  of  body-weight  up  to  0.150  gram  per  kilo 
of  body-weight.  Since  these  men  were  on  essentially  the 


202       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

same  diet,  it  is  obvious  that  there  were  some  peculiarities, 
or  personal  idiosyncrasies,  that  tended  to  modify  the  exact 
extent  of  proteid  metabolism,  and  in  some  cases  at  least  con- 
stituted a  more  potent  factor  than  body-weight  in  determin- 
ing the  rate  of  metabolism.  This  fact  is  clearly  emphasized 
in  the  case  of  Morris,  who,  with  a  body-weight  of  59  kilos, 
showed  a  proteid  metabolism  equivalent  to  only  7.03  grams 
of  nitrogen  per  day,  and  Coffmaii,  who,  with  a  body-weight 
of  58  kilos,  showed  under  the  same  conditions  an  average 
excretion  of  8.17  grams  of  nitrogen  per  day. 

What  was  the  effect  of  this  lowered  proteid  metabolism  upon 
the  bodily  condition,  especially  body-weight?  To  answer  this 
question  the  weights  of  the  men  are  given  in  the  following 
table,  the  one  column  of  figures  showing  the  body-weight 
at  the  commencement  of  the  experiment,  the  other  column 
showing  the  weight  at  the  close  of  the  experiment. 

TABLE   OF  BODY-WEIGHTS. 

October,  1903.  April,  1904. 

kilos  kilos 

Steltz.     ......  52.3  53.0 

Zooman 54.0  55.0 

Coffman 59.1  58.0 

Morris 59.2  59.0 

Broyles 59.4  61.0 

Loewenthal 60.1  59.0 

Sliney 61.3  60.6 

Cohn 65.0  62.6 

Oakman 66.7  62.1 

Henderson 71.3  71.0 

Fritz 76.0  72.6 

Bates 72.7  64.3  February 

Davis 59.3  57.2  January 

Comparison  of  these  figures  shows  that  six  of  the  men  were 
practically  of  the  same  body-weight  at  the  close  of  the  experi- 
ment as  at  the  beginning.  Of  the  others,  Oakman,  Fritz,  Cohn, 
and  Bates  lost  somewhat.  Bates,  however,  was  quite  stout,  and 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      203 

the  work  in  the  gymnasium  as  well  as  the  change  of  diet 
tended  to  reduce  his  weight.  In  fact,  with  the  possible  excep- 
tion of  Oak  man,  the  slight  loss  of  weight  these  latter  men 
underwent  was  a  distinct  gain  to  their  bodily  condition.  The 
most  significant  feature,  however,  is  to  be  found  on  scrutiny 
of  the  tables  of  results  for  each  man,  where  is  seen  the  body- 
weight  for  each  day  of  the  six  months.  Here  it  will  be  no- 
ticed that,  as  the  experiment  progressed,  there  was,  as  a  rule, 
a  tendency  for  the  body-weight  to  increase ;  this  was  followed 
by  a  decline,  after  which  the  weight  remained  practically  sta- 
tionary. This  is  well-  illustrated  in  Oakman's  case.  Starting 
with  a  body-weight  of  66.7  kilos  on  October  4,  he  reached  67.6 
kilos  on  November  29,  then  declining  in  weight  to  62.3  on 
January  18,  after  which  he  remained  practically  stationary, 
or  varied  only  within  narrow  limits. 

Finally,  it  should  be  said  that  the  low  proteid  metabolism 
on  which  these  men  were  apparently  maintaining  body-weight 
was  not  associated  with  any  increase  of  non-nitrogenous  food. 
At  no  time  did  the  fuel  value  of  the  daily  food  reach  3000 
calories ;  in  fact,  about  January  1 2  the  average  fuel  value  of 
the  food  was  only  a  little  over  2000  calories  per  day. 

FIRST  NITROGEN  BALANCE. 

Early  in  January,  the  body-weight  of  the  men  having  be- 
come practically  stationary  and  the  proteid  metabolism,  as 
measured  by  the  output  of  metabolized  nitrogen,  having  been 
reduced  to  a  low  level,  an  attempt  was  made  to  see  if  the 
men  were  truly  in  a  condition  of  nitrogenous  equilibrium. 
A  six-day  period  was  used,  during  which  all  the  food  for  each 
meal  was  carefully  analyzed,  the  nitrogen  in  every  sample  of 
food  being  determined  in  duplicate  by  the  Kjeldahl-Gunning 
process.  The  faeces  of  the  period  were  separated  by  lamp- 
black, given  at  appropriate  times  in  gelatin  capsules,  and  all 
necessary  precautions  observed  to  insure  an  accurate  nitrogen 
balance.  The  accompanying  tables  of  results  give  all  the 
necessary  data. 


204      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

The  average  nitrogen  intake  per  day  was  8.23  grams,  and  the 
average  fuel  value  of  the  food  per  day  was  2078  calories. 
These  are  the  figures  for  Oaknian.  With  some  of  the  other 
men  there  were  slight  variations  from  these  figures,  as  shown 
in  the  tables  —  owing  to  slight  variations  in  diet.  Without 
exception,  all  the  men  showed  a  minus  balance,  indicating 
that  on  this  diet  the  body  was  losing  nitrogen.  In  other  words, 
the  diet  as  a  whole  was  insufficient  for  the  needs  of  the  body 
in  every  case.  Whether  this  was  due  to  lack  of  sufficient  pro- 
teid  or  to  an  insufficient  amount  of  fat  and  carbohydrate,  i.  e., 
a  too  low  fuel  value,  cannot  be  said  definitely,  but  there  is 
every  reason  to  believe  that  the  amount  of  non-nitrogenous 
food  was  insufficient  to  furnish  the  requisite  fuel  value,  and 
consequently  body  proteid  was  drawn  upon  to  supply  the 
deficiency.  The  loss  of  nitrogen  to  the  body  per  day  varied 
as  a  rule  from  0.5  to  2.0  grams.  In  one  case  only,  viz., 
Broyles,  was'  there  a  close  approach  to  a  balance.  In  his  case 
there  was  a  minus  balance  of  only  0.12  gram  of  nitrogen 
per  day. 

The  average  daily  output  of  nitrogen  through  the  urine  for 
this  six-days  period  (Oakman's  case)  was  7.52  grams. 


FRITZ 

Photograph  taken  at  the  close  of  the  experiment. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      205 


OAKMAN. 


Tuesday,  January  12,  1904. 


Breakfast.  —  Fried  Indian-meal  100  grams,  syrup  50  grams,  one  cup  coffee  350 

grams,  bread  50  grams,  butter  15  grams. 
Dinner.  —  Boiled   macaroni  250  grams,  stewed  tomato  250  grams,  bread  75 

grams,  one  cup  coffee  350  grams. 
Supper.  —  Potato  chips  100  grams,  fried  bacon  25  grams,  bread  75  grams,  jam 

75  grams,  one  cup  tea  350  grams. 


Food. 


Grams.          Per  cent  Nitrogen.    Total  Nitrogen. 


Fried  Indian-meal 100 

Syrup 50 

Coffee  (breakfast) 350 

Butter 15 

Macaroni .250 

Stewed  tomato 250 

Bread .    .     .     50  +  75  +  75    =    200 

Potato  chips 100 

Bacon 25 

Jam 75 

Tea 350 

Coffee  (dinner) 350 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

0.38 

= 

X 

0.051 

= 

X 

0.075 

= 

X 

0.10 

ss 

X 

0.53 

— 

X 

0.15 

— 

X 

1.48 

S3 

X 

1.09 

SS 

X 

3.13 

= 

X 

0.039 

55 

X 

0.067 

= 

X 

0.091 

== 

0.380  gram. 

0.025 

0.262 

0.015 

1.325 

0.375 

2.960 

1.090 

0.780 

0.029 

0.234 

0.318 

7.793  grams. 

6.000 


Fuel  value  of  the  food 


.    2404  calories. 


206       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


OAKMAN. 


Wednesday,  January  13, 1904- 


Breakfast.— Boiled  rice  150  grams,  milk  125  grams,  sugar  30  grams,  butter  10 

grams,  bread  30  grams,  one  cup  coffee  350  grams. 
Dinner.  —  Hamburg  steak  with  plenty  of  bread,  fat,  and  onions  chopped  together 

150  grams,  boiled  potato  200  grams,  apple  sauce  200  grams,  bread  75 

grams,  one  cup  coffee  350  grams. 
Supper.  —  Fried  rice  100  grams,  syrup  50  grams,  one  cup  tea  350  grams,  bread 

50  grams,  butter  15  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Boiled  rice   

150 

X 

0.36        - 

0.540  grams. 

Milk    

125 

X 

0.55        = 

0.687 

Sugar  

30 

X 

0.00        = 

0.000 

Butter  (breakfast)     

10 

X 

0.10        = 

0.010 

Bread          «     

30 

X 

1.66        = 

0.498 

Coffee          "         

350 

X 

0.066      = 

0.231 

Hamburg  steak,  etc  

150 

X 

2.80        = 

4.200 

Potato      

200 

X 

0.29        = 

0.580 

Apple  sauce     

200 

X 

0.067      = 

0.134 

Bread  (dinner)      

75 

X 

1.66        = 

1.245 

Coffee  (dinner)     

350 

X 

0.076      = 

0.266 

Fried  rice     

100 

X 

0.50        = 

0.500 

Syrup  

50 

X 

0.051      = 

0.025 

Tea      

350 

X 

0.066      = 

0.231 

Bread  (supper)      

50 

X 

1.66        = 

0.830 

Butter      

15 

X 

0.10        = 

0.015 

Total  nitrogen 

in  food 

9.992  grams. 

Total  nitrogen 

in  urine 

7.330 

Fuel  value  of  the  food    ....    2133  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION    207 


O  A  KM  AN. 


Thursday,  January  14,  1904- 


Breakfast.  —  Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  butter 

10  grams,  bread  30  grams,  one  cup  coffee  350  grams. 
Dinner. —  Split  pea  soup  (thick)  200  grams,  bread  75  grams,  mashed  potato 

100  grams,  pickles  30  grams,  one  cup  coffee  350  grams,  pie  120  grams. 
Supper.  —  Suet  pudding  150  grams,  apple  sauce  125  grams,  crackers  25  grams, 

one  cup  tea  350  grams. 


Food.                                                 Grams. 

Per  cent  Nitrogen.     Total  Nitrogen. 

Boiled  hominy      

150 

X 

0.21        = 

0.315  gram. 

Milk    

125 

X 

0.52        = 

0.650 

Sugar  ....         

30 

X 

0.00 

0.000 

Butter      

10 

X 

0.10        = 

0.010 

Bread  (breakfast)     

30 

X 

1.59        = 

0.477 

Coffee  (breakfast)     

350 

X 

0.096      = 

0.336 

Split  pea  soup  

200 

X 

0.69           = 

1.380 

Bread  (dinner)      

75 

X 

1.59        = 

1.192 

Mashed  potato      

100 

X 

0.31        = 

0.310 

Pickles     

30 

X 

0.054      = 

0.016 

Coffee  (dinner)     

350 

X 

0.075      = 

0.262 

Pie      

120 

X 

0.50        = 

0.600 

Suet  pudding  

150 

X 

0.78        = 

1.170 

Apple  sauce     

125 

X 

0058      = 

0.072 

Crackers       

25 

X 

1.61        = 

0.402 

Tea     

350 

X 

0.063      = 

0.220 

Total  nitrogen 

in  food  . 

7.412  grams. 

Total  nitrogen 

in  urine 

8.290 

Fuel  value  of  the  food    .    .    . 


2000  calories. 


208       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


OAKMAN. 


Friday,  January  15, 1904- 


Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  one  cup  coffee 

350  grams. 
Dinner.  —  Codfish-balls  (4  parts  potato,  1  part  fish,  fried  in  pork  fat)  150  grams, 

stewed  tomato  200  grams,  bread  75  grams,  one  cup  coffee  350  grams, 

apple  pie  95  grams. 
Supper.  —  Apple  fritters  200  grams,  stewed  prunes  125  grams,  bread  50  grams, 

butter  15  grams,  one  cup  tea  350  grams. 


Food. 
Wheat  griddle  cakes     .     .     .     . 

Grams. 
200 
50 
350 
150 
200 
75 
350 
95 
200 
125 
50 
15 
350 
in  food  . 
in  urine 

Per  cent  Nitrogen.    1 
X        0.78 
X        0.051      = 
X        0.075      = 
X         1-77 
X        0.14 
X         1.59        = 
X         0.075      = 
X         0.40 
X         0.40 
X      '  0.15 
X         1.59        = 
X         0.10        - 
X         0.042      = 

?otal  Nitrogen. 
1.560  grams. 
0.025 
0.262 
2.655 
0.280 
1.192 
0.262 
0.380 
0.800 
0.187 
0.795 
0.015 
0.147 
8.560  grama 
7.140 

Coffee  (breakfast)    

Codfish-balls,  etc  

Stewed  tomato 

Bread  (dinner) 

Coffee  (dinner)          .               . 

Apple  pie         , 

Apple  fritters 

Stewed  prunes 

Bread  (supper) 

Butter      .                        . 

Tea     

Total  nitrogen 
Total  nitrosren 

Fuel  value  of  the  food    ,  2030  calories. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      209 


OAKMAN. 


Saturday,  January  16,  1904. 


Breakfast.  —  Soft  oat-meal  150  grams,  milk  100  grams,  sugar  30  grams,  bread 

30  grams,  butter  10  grams,  one  cup  coffee  350  grams. 
Dinner.  —  Baked  macaroni  with  a  little  cheese  200  grams,  stewed  tomato  200 

grams,  bread  50  grams,  tapioca-peach  pudding  150  grams,  one  cup  coffee 

350  grams. 
Supper.  —  French  fried   potato   100  grams,  fried   bacon   20  grams,  bread   75 

grams,  jam  75  grams,  one  cup  tea  350  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Soft  oat-meal  

150 

X 

0.27 

=r 

0.405  grams. 

Milk    

100 

X 

0.44 

— 

0.440 

Sugar       

30 

X 

0.00 

— 

0.000 

Bread  (breakfast)      

30 

X 

1.61 

— 

0.483 

Butter      

10 

X 

0.10 

— 

0.010 

Coffee  (breakfast)     

350 

X 

0.075 

— 

0.262 

Baked  macaroni,  etc  

200 

X 

0.72 

— 

1.440 

Stewed  tomatoes  

200 

X 

0.15 

— 

0.300 

Bread  (dinner)      

50 

X 

1.61 

— 

0.805 

Tapioca-peach  pudding     .     .     . 

150 

X 

0.087 

= 

0.130 

Coffee  (dinner)     

350 

X 

0.093 

s 

0.325 

French  fried  potato  

100 

X 

0.47 

— 

0.470 

Fried  bacon      

20 

X 

3.15 

— 

0.630 

Bread  (supper)     

75 

X 

1.61 

— 

1.207 

Jam     

75 

X 

0.039 

— 

0.029 

Tea     

350 

X 

0.099 

— 

0.346 

Total  nitrogen 

in  food  . 

7.282  grams. 

Total  nitrogen 

in  urine 

.    .    .    . 

.     . 

8.230 

Fuel  value  of  the  food    ....    1824  calories. 


14 


210       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


OAKMAN. 


Sunday,  January  17,  190 J^. 


Breakfast.  —  Boiled  Indian-meal  125  grams,  milk  125  grams,  sugar  30  grams, 
butter  10  grams,  bread  30  grams,  one  cup  coffee  350  grams. 

Dinner.  —  Bean  soup  (thick)  200  grams,  bread  75  grams,  mashed  potato  100 
grams,  pickles  25  grams,  one  cup  coffee  350  grams,  custard  pie  105  grams. 

Supper.  —  Crackers  50  grams,  butter  15  grams,  stewed  prunes  125  grams, 
sponge  cake  100  grams,  one  cup  tea  350  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

125 

X 

0.24        = 

0.300  grams. 

Milk    

125 

X 

0.50        = 

0.625 

Sugar  

30 

X 

0.00        = 

0.000 

Butter  (breakfast)    

10 

X 

0.10 

0.010 

Bread  (breakfast)     

30 

X 

1.61 

0.483 

Coffee  (breakfast)     

350 

X 

0.087      = 

0.304 

Bean  soup    

200 

X 

0.86        = 

1.720 

Bread  (dinner)      

75 

X 

1.61        = 

1.207 

Mashed  potato      

100 

X 

0.28        = 

0.280 

Pickles    

25 

X 

0.054      = 

0.013 

Coffee  (dinner)     

350 

X 

0.081      = 

0.283 

Custard  pie      

105 

X 

0.88        = 

0.924 

Crackers      

50 

X 

1.61        = 

0.805 

Butter  (supper)     

15 

X 

0.10        = 

0.015 

Stewed  prunes     

125 

X 

0.17        = 

0.212 

Sponge  cake     

100 

X 

1.00 

1.000 

Tea     

350 

X 

0.048      = 

0.168 

Total  nitrogen 

in  food  . 

8.349  grams. 

Total  nitrogen 

in  urine 

8.140 

Fuel  value  of  the  food    ....    2081  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      211 


NITROGEN  BALANCE.  —  Oakman. 


Nitrogen                                           Output. 
Taken  in.              Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 

Jan. 

12 

7.793  grams. 

6.00  grams. 

13 

9.992 

7.33 

.  .  . 

14 

7.412 

8.29 

5.0  grams. 

15 

8.560 

7.14 

76.0 

16 

7.282 

8.23 

13.5 

17 

8.349 

8.14 

9.5 

49.388 


45.13 


104.0  grams  contain 

7.39%  N. 
7.685  grams  nitrogen. 


49.388  grams  nitrogen.       52.815  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        —3.427  grams. 
Nitrogen  balance  per  day  —0.571  gram. 


Average  Intake. 

Calories  per  day 2078. 

Nitrogen  per  day 8.23  grams. 


212       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


NITROGEN  BALANCE.  —  Loewenthal 


Nitrogen                                       Output. 
Taken  in.          Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

Jan.  12 

7.793  grams. 

7.33  grams. 

13 

9.992 

7.64 

21  grams. 

14 

7.388 

6.21 

26 

15 

8.560 

8.18 

52 

16 

7.282 

7.92 

37 

17 

8.349 

7.26 

11 

49.364 


44.54 


147  grams  contain 

6.97%  N. 
10.24  grams  nitrogen. 


49.364  grams  nitrogen.      54.78  grams  nitrogen. 


Nitrogen  balance  for  six  days        =        —5.416  grams. 
Nitrogen  balance  per  day  —0.902  gram. 

Daily  diet  same  as  Oakman's,  except  that  a  smaller  amount  of  coffee 
taken  at  breakfast  on  the  14th.    Nitrogen  correction  made  accordingly. 


COFFMAN  STELTZ 

Photographs  taken  at  the  close  of  the  experiment. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      213 


NITROGEN  BALANCE.  —  Stellz. 


Nitrogen                                     Output. 
Taken  in.          Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 

Jan.  12 

7.793  grams. 

4.61  grams. 

15.0  grams 

13 

9.463 

7.90 

34.0 

14 

7.412 

4.99 

21.0 

15 

8.560 

9.05 

31.5 

16 

7.282 

7.66 

33.0 

17 

8.349 

8.55 

18.0 

152.5  grams  contain 

6.52%  N. 

48.859 

42.66          + 

9.94  grams  nitrogen. 

48.859  grams  nitrogen.      52.60  grains  nitrogen. 

Nitrogen  balance  for  six  days        =        —3.741  grams. 
Nitrogen  balance  per  day  —0.623  gram. 


Daily  diet  same  as  Oakman's,  except  on  January  13,  when  8  grams  of 
boiled  rice  were  uneaten  at  breakfast  and  100  grams  of  fried  rice  at  supper. 
Correction  in  nitrogen-content  made  accordingly. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 


NITROGEN  BALANCE.  — Safes. 


Jan.  12 
13 

Nitrogen                                       Outpv 
Taken  in.          Nitrogen  in  Urine.     "V 

7.706  grams.         7.46  grams. 
9.916                     7.03 

14 

7.375 

7.13 

15 

8.439 

'8.04 

16 

7.226 

7.66 

17 

8.349 

7.38 

7.46  grams. 

7.03 

.  .  . 

7.13 

36  grams. 

'8.04 

30 

7.66 

34 

7.38 

34 

134  grams  contain 

7.17%  N. 

44.70         + 

9.61  grams  nitrogen. 

•ogen.       54.31 

grams  nitrogen. 

49.011 

49.011  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        —5.299  grams. 
Nitrogen  balance  per  day  =        —0.883  gram. 

Daily  diet  same  as  Oakman's,  with  the  following  exceptions : 

Jan.  12        Supper :  8  grams  Potato  chips,  uneaten. 

13  Dinner:  113      "      Applesauce,        " 

14  "  50      "      Coffee, 

15  Supper:  81      "      Prunes,  " 

16  Breakfast:          75      "      Coffee, 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      215 


NITROGEN  BALANCE.—  Coffman. 


Nitrogen                                          Output. 
Taken  in.           Nitrogen  in  Urine.            Weight  of  Faeces  (d 

Jan.  12 

7.793  grams. 

8.82  grams. 

.  .  . 

13 

9.992 

8.28 

.  .  . 

14 

7.412 

8.30 

57.00  grams. 

15 

8.560 

7.91 

41.25 

16 

7.282 

7.32 

47.00 

17 

8.349 

7.44 

21.50 

49.388 


48.07 


166.75  grams  contain 

6.66%  N 
11.10  grams  nitrogen. 


49.388  grams  nitrogen.         59.17  grams  nitrogen. 


Nitrogen  balance  for  six  days 
Nitrogen  balance  per  day 

Daily  diet  same  as  Oakman's. 


—9.782  grams. 
—1.630  grams. 


216       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


NITROGEN  BALANCE.  —  Fritz. 


Nitrogen 

Output. 

Taken  in. 

Nitrogen  in  Urine. 

Weight  of  Faeces  (dry). 

Jan.  12 

7.793  grams 

8.99  grams. 

13 

9.992 

6.49 

.  .  . 

14 

7.412 

10.26 

64.0    grams. 

15 

8.560 

7.97 

29.5 

16 

7.282 

5.20 

62.0 

17 

8.186 

9.40 

31.0 

186.5    grams  contain 

6.49%  N. 

49.225  48.31  +  12.10  grams  nitrogen. 

49.225  grams  nitrogen.  60.41  grams  nitrogen.' 

Nitrogen  balance  for  six  days        =        —11.185  grams. 
Nitrogen  balance  per  day  =        —1.864  grams. 


Daily  diet  same  as  Oakman's,  except  that  on  the  17th  inst.  a  portion  of  the 
prunes  was  uneaten.     Correction  made  accordingly. 


PHYSIOLOGICAL  ECONOMY  IN   NUT1UTION      217 


NITROGEN  BALANCE.—  Henderson. 


Jan.  12 
13 
14 
15 
16 
17 


Nitrogen 
Taken  in. 


Output. 


Nitrogen  in  Urine. 

7.639  grams.  7.68  grams. 

9.794  8.22 

7.487  8.24 

8.560  7.76 

7.068  7.56 

8.045  7.87 


48.593 


47.33 


Weight  of  Faeces  (dry). 


45  grams. 
26 
22 

93      grams  contain 
6.45%  N. 
6.00  grams  nitrogen. 


48.593  grams  nitrogen.         53.33  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        —4.737  grams. 
Nitrogen  balance  per  day  =        -0.789  gram. 

Daily  diet  same  as  Oakman's,  except  that  on  several  days  smaller  amounts  of 
coffee  and  tea  were  taken.    Corrections  made  accordingly. 


218      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


NITROGEN  BALANCE.  —  Morris. 

Nitrogen  Output. 

Taken  in.       Nitrogen  in  Urine.     Weight  of  Fgeces  (dry). 


Jan.  12 

7.255  grams. 

4.19  grams. 

.  .  . 

13 

9.573 

7.92 

.  .  . 

14 

7.325 

7.91 

4.75  grams. 

15 

8.538 

7.44 

38.00 

16 

7.282 

7.38 

71.00 

17 

8.349 

5.28 

53.00 

166.75  grams  contain 

6.45%  N. 

48.322  40.12        +        10.75  grams  nitrogen. 

48.322  grams  nitrogen.     50.87  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        —2.548  grams. 
Nitrogen  balance  per  day  =        —0.424  gram. 


Daily  diet  same  as  Oakman's  except  that  on  the  first  three  days  smaller 
amounts  of  tea  and  coffee  were  taken.     Corrections  made  accordingly. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      210 


NITROGEN  BALANCE.  —  Zooman. 


Nitrogen                                  Output. 
Taken  in.        Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 

Jan.  12 

7.466  grams. 

11.31  grams. 

13 

9.992 

11.63 

.  .  . 

14 

7.412 

9.38 

15 

8.560 

8.44 

27.5  grams. 

16 

7.282 

8.89 

28.5 

17 

8.349 

8.99 

13.0 

69.0  grams  contain 

6.46%  N. 

49.061 

58.64        -f 

4.45  grams  nitrogen. 

49.061  grams  nitrogen.       63.09  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        —14.029  grams. 
• 

Nitrogen  balance  per  day  =        —  2.338  gram. 

Daily  diet  same  as  Oakman's,  except  that  on  January  12th  30  grams  potato 
chips  were  not  eaten.    Nitrogen  intake  corrected  accordingly. 


220      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


Jan.  12 

6.501  grams. 

5.94  grams 

13 

9.975 

8.44 

14 

7.388 

7.42 

15 

8.560 

7.89 

16 

7.282 

7.23 

17 

8.349 

8.15 

NITROGEN  BALANCE.  —  Slimy. 

Nitrogen  Output. 

Taken  in.       Nitrogen  in  Urine.     Weight  of  Fjeces  (dry). 

22.5  grams. 

26.0 

22.5 

24.0 

13.0 
15.0 

123.0  grams  contain 

6.72  %  N. 

48.055  45.07         +         8.26  grams  nitrogen. 

48.055  grams  nitrogen.      53.33  grams  nitrogen. 

Nitrogen  balance  for  six  days        =        —5.275  grams. 
Nitrogen  balance  per  day  =        —0.879  gram. 


Daily  diet  same  as  Oakman's,  except  that  on  the  12th  190  grams  stewed 
tomatoes  and  190  grams  macaroni  were  uneaten;  on  the  13th  at  breakfast  25 
grams  of  coffee  were  left,  and  on  the  14th  at  breakfast  25  grams  coffee  were  not 
taken.  Corrections  in  intake  of  nitrogen  made  accordingly. 


COFFMAN  STELTZ 

Photographs  taken  at  the  close  of  the  experiment. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       221 


NITROGEN  BALANCE.—  Cohn. 

Nitrogen  Output. 

Taken  in.  Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

Jan.  12  7.793  grams.  6.49  grams. 

13  9.957  9.10  29.0  grams. 

14  7.412  7.33  8.5 

15  8.320  8.04  44.0 

16  7.282  8.58  19.0 

17  8.349  7.44  5.5 

106.0  grams  contain 

6.48%  N. 

49.113  46.98  +  6.87  grams  nitrogen 

49.113  grams  nitrogen.         53.85  grams  nitrogen. 

Nitrogen  balance  for  six  days       =       —4.737  grams. 
Nitrogen  balance  per  day  =       —0.789  gram. 


Daily  diet  same  as  Oakman's,  except  that  on  the  15th  inst.  at  supper  60  grams 
fritters  were  uneaten,  and  on  the  13th  at  breakfast  30  grams  coffee,  and  at  dinner 
22  grams  apple  sauce  were  uneaten.  Corrections  made  accordingly. 


222      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


NITROGEN  BALANCE.—  Broyles. 


Nitrogen 
Taken  in. 


Jan.  12 

7.475  grams. 

5.38  grams. 

13 

9.495 

6.99 

14 

6.814 

7.47 

15 

8.036 

9.67 

16 

6.695 

7.65 

17 

7.762 

5.28 

Output. 
Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 


35  grams. 
14 

20 

69  grams  contain 

6.61%  N. 
4.56  grams  nitrogen. 


42.44 


46.277 

46.277  grams  nitrogen.          47.00,  grams  nitrogen. 


Nitrogen  balance  for  six  days        =        —0.723  gram. 
Nitrogen  balance  per  day  =        —0.120  gram. 


Daily  diet  same  as  Oakman's,  except  that  each  day  coffee  was  omitted  from 
breakfast  and  dinner.    Corrections  made  accordingly. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       223 


SECOND  NITROGEN  BALANCE. 

Commencing  February  29,  a  second  nitrogen  balance  was 
attempted  with  very  different  results.  This  balance  period 
extended  through  seven  days  and  was  characterized  by  an 
average  daily  intake  of  9.50  grams  of  nitrogen,  an  increase  of 
1.3  grams  of  nitrogen  per  day  over  the  preceding  period,  to- 
gether with  an  average  fuel  value  of  the  food  equal  to  2500 
calories  per  day. 

The  daily  diet  with  its  content  of  nitrogen,  etc.,  is  detailed 
under  Oakman.  Any  variations  (only  slight  ones)  from  this 
diet  are  indicated  on  the  individual  balance-sheets,  corrections 
being  made  in  the  nitrogen  intake. 

In  all  of  the  men,  with  one  exception,  a  distinct  plus  bal- 
ance is  seen,  showing  that  under  the  conditions  of  this  experi- 
ment the  men  were  all  storing  up  nitrogen.  The  plus  balance 
per  day  varied  from  0.132  gram  to  1.231  grams  of  nitrogen. 

The  average  daily  output  of  nitrogen  through  the  urine  for 
this  seven  days'  period  (Oakman's  case)  was  7.24  grams,  being 
0.28  gram  less  per  day  than  in  the  preceding  period.  Sliney, 
the  one  man  who  failed  to  show  a  positive  balance,  was  ap- 
parently losing  nitrogen  at  the  rate  of  0.48  gram  per  day 
during  this  period. 

All  of  the  individual  data  are  shown  in  the  accompanying 
tables  of  results : 


224      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


OAKMAN. 
Monday  February  29,  1904. 

Breakfast. —  Boiled  rice  175  grams,  milk  125  grams,  sugar  25  grams,  baked 
potato  150  grams,  one  cup  coffee  350  grams,  butter  10  grams. 

Dinner.  —  Baked  spaghetti  250  grams,  mashed  potato  250  grams,  bread  75 
grams,  boiled  tomato  150  grams,  apple  pie  112  grams,  one  cup  coffee 
350  grams.  « 

Supper.  —  Biscuit  175  grams,  fried  bacon  20  grams,  fried  sweet  potato  150 
grams,  butter  20  grams,  one  cup  tea  350  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Boiled  rice  

175 

X 

0.34        = 

0.595  grams. 

Milk    

125 

X 

0.55        = 

0.687 

Sugar  

25 

X 

0.00        = 

0.000 

Baked  potato  

150 

X 

0.34           rr 

0.510 

Coffee  (breakfast     

350 

X 

0.082      = 

0.287 

Butter  10  +  20  — 

30 

X 

0.16 

0.480 

Spaghetti     

250 

X 

0.73        = 

1.825 

Mashed  potato  .     

250 

X 

0.30        = 

0.750 

Bread  

75 

X 

1.61        = 

1.207 

Tomato  

150 

X 

0.16        = 

0.240 

Apple  pie     

112 

X 

0.46 

0.515 

Biscuit     

175 

X 

1.21        = 

2.117 

Fried  bacon      

20 

X 

3.80        = 

0.760 

Fried  sweet  potato    

150 

X 

0.22        = 

0.330 

Tea     

350 

X 

0.06 

0.210 

Coffee  (dinner)      

350 

X 

0.11 

0.385 

Total  nitrogen 

in  food 

30.466  grams. 

Total  nitrogen 

in  urine 

6.880 

Fuel  value  of  the  food     ....     2670  calories. 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION       225 


OAKMAN. 


Tuesday,  March  1,  1904. 


Breakfast.  —  Fried  rice  150  grams,  syrup  50  grams,  baked  potato  150  grams, 

butter  10  grams,  one  cup  coffee  350  grams. 
Dinner.  —  Thick  pea  soup  250  grams,  boiled  onions  150  grams,  boiled  sweet 

potato  150  grams,  bread   75  grams,  butter  20  grams,  one   cup  coffee 

350  grams. 
Supper.  —  Celery-lettuce-apple  salad  120  grams,  crackers  32  grams,  American 

cheese  20  grams,  Saratoga  chips  79  grams,  one  cup  tea  350  grams,  rice 

custard  100  grams. 


Pood. 

Grams. 

Per  cent  Nitrogen. 

Fried  rice     

150 

X 

0.34 

— 

Syrup      

50 

X 

0.00 

— 

Baked  potato   

150 

X 

0.33 

B8 

Butter      .     ...     10  +  20    = 

30 

X 

0.16 

= 

Coffee  (breakfast)     

350 

X 

0.042 

— 

250 

X 

0.54 

=: 

Boiled  onions   

150 

X 

0.27 

= 

Boiled  sweet  potato      .     .    .     . 

150 

X 

0.13 

=: 

Bread  

75 

X 

1.65 

= 

Coffee  (dinner)     

350 

X 

0.084 

= 

Salad  

120 

X 

0.14 

•=. 

32 

X 

1.50 

— 

Cheese     .     . 

20 

X 

3.92 

— 

Saratoga  chips     

79 

X 

1.22 

•=. 

Tea     

350 

X 

0.054 

=1 

Rice  custard    

100 

X 

0.56 

= 

Total  nitrogen 

in  food  . 

Total  nitrogen 

in  urine 

Total  Nitrogen. 

0.510  grams. 

0.000 

0.495 

0.048 

0.147 

1.350 

0.405 

0.195 

1.237 

0.294 

0.1 68 

0.480 

0.784 

0.963 

0.189 

0.560 

7.825  grams. 

7.420 


Fuel  value  of  the  food     ....    2279  calories. 


15 


228       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


OAKMAN. 
Friday,  March  4,  190 If,. 

Breakfast.  —  Fried  hominy  150  grams,  syrup  50  grams,  baked  potato  150  grams, 

one  cup  coffee  350  grams,  butter  10  grams. 
Dinner.  —  Codfish-balls  (1  part  fish,  4  parts   potatoes,  fried  in  pork  fat)    150 

grams,  stewed  tomato  200  grams,  stewed   potato  150  grains,  bread  75 

grams,  one  cup  coffee  350  grams,  apple  pie  130  grams. 
Supper.  —  French  fried  potato  200  grams,  fried  sausage  50  grams,  butter  10 

grams,  bread  50  grams,  stewed  prunes  125  grams,  sponge  cake  35  grams, 

one  cup  tea  350  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.         Total  Nitrogen. 

Fried  hominy  

150 

X 

0.32 

=        0.480  grams. 

Syrup      

50 

X 

0.00 

=        0.000 

Baked  potato    

150 

X 

0.37 

=        0.555 

Coffee  (breakfast)     

350 

X 

0.099 

=        0.346 

Butter     ....     10  +  10    = 

20 

X 

0.16 

=        0.032 

Fish-balls     

150 

X 

1.73 

=        2.595 

Stewed  tomato      

200 

X 

0.19 

=        0.380 

Bread      ....     75  +  50    = 

125 

X 

1.64 

=        1.925 

Coffee  (dinner)     

350 

X 

0.069 

=        0.241 

Apple  pie     

130 

X 

0.38 

=        0.494 

French  fried  potato  

200 

X 

0.49 

-        0.980 

Sausage  

50 

X 

2.75 

=         1.375 

Prunes     

125 

X 

0.17 

=        0.212 

Sponge  cake    

35 

X 

0.83 

=        0.290 

Tea      

350 

X 

0.072 

=        0.252 

Stewed  potato  

150 

X 

0.18 

=        0.270 

Total  nitrogen 

in  food 

. 

. 

.     .     10.427  grams. 

Total  nitrogen 

in  urine 

,     .       7.950 

Fuel  value  of  the  food    ,  .    2374  calories. 


PHYSIOLOGICAL   ECONOMY   IN    NUTRITION      229 


OAKMAN. 


Saturday,  March  5,  1904. 


Breakfast.  —  Boiled  Indian-meal  200  grams,  milk  125  grams,  sugar  25  grams, 

one  cup  coffee  350  grams,  fried  sweet  potato  150  grams,  butter  10  grams. 
Dinner.  —  Tomato   soup,  thick  with  potatoes  and   onions  boiled  together  325 

grams,  bread  100  grams,  scrambled  eggs  50  grams,  mashed  potato  150 

grams,  one  cup  coffee  350. 
Supper.  —  Bread  pudding  with  raisins  250  grams,  stewed  peaches  150  grams, 

bacon  20  grams,  French  fried  potato  150  grams,  bread  50  grams,  butter 

10  grams,  one  cup  tea  350  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Boiled  Indian-meal    

200 

X 

0.20 

= 

0.400  gram. 

Milk    

125 

X 

0.52 

= 

0.650 

Sugar  ,     .     . 

25 

X 

0.00 

= 

0.000 

Coffee  (breakfast)     

350 

X 

0.10 

= 

0.350 

Fried  sweet  potato    

150 

X 

0.22 

= 

0.330 

Butter      ....     10  4-  10    = 

20 

X 

0.16 

= 

0.032 

Tomato  soup  

325 

X 

0.10 

= 

0.325 

Bread     100  +  50 

150 

X 

1.57 

— 

2.355 

Scrambled  eggs     

'50 

X 

2.22 

= 

1.110 

Mashed  potato      

150 

X 

025 

= 

0.375 

Coffee  (dinner)      

350 

X 

0.075 

=: 

0.262 

Bread  pudding      

250 

X 

0.80 

= 

2.000 

Stewed  peaches     

150 

X 

0.24 

= 

0.360 

Bacon  

20 

X 

4.00 

5= 

0.800 

French  fried  potato  

150 

X 

056 

= 

0.840 

Tea      

350 

X 

0.084 

= 

0.294 

Total  nitrogen 

in  food 

10.483  grams. 

Total  nitrogen 

in  urine 

6.100 

Fuel  value  of  the  food     ....    2302  calories. 


228       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


OAKMAN. 
Friday,  March  4,  1904. 

Breakfast.  —  Fried  hominy  150  grams,  syrup  50  grams,  baked  potato  150  grams, 

one  cup  coffee  350  grams,  butter  10  grams. 
Dinner.  —  Codfish-balls  (1  part  fish,  4  parts   potatoes,  fried  in  pork  fat)    150 

grams,  stewed  tomato  200  grams,  stewed   potato  150  grams,  bread  75 

grams,  one  cup  coffee  850  grams,  apple  pie  130  grams. 
Supper.  —  French  fried  potato  200  grams,  fried  sausage  50  grams,  butter  10 

grams,  bread  50  grams,  stewed  prunes  125  grams,  sponge  cake  35  grams, 

one  cup  tea  350  grams. 


Food. 

Fried  hominy 

Syrup      

Baked  potato 

Coffee  (breakfast) 

Butter     ....     10  +  10    = 

Fish-balls 

Stewed  tomato 

Bread      ....    75  +  50    = 

Coffee  (dinner) 

Apple  pie 

French  fried  potato 

Sausage  

Prunes 

Sponge  cake 

Tea 

Stewed  potato 

Total  nitrogen 
Total  nitrogen 


Grams.         Per  cent  Nitrogen.         Total  Nitrogen. 


150 

50 
150 
350 

20 
150 
200 
125 
350 
130 
200 

50 
125 

35 
350 
150 

in  food 
in  urine 


0.32 

0.00 

0.37 

0.099 

0.16 

1.73 

0.19 

1.54 

0.069 

0.38 

0.49 

2.75 

0.17 

0.83 

0.072 

0.18 


0.480  grams. 
0.000 
0.555 
0.346 
0.032 
2.595 
0.380 
1.925 
0.241 
0.494 
0.980 
1.375 
0.212 
0.290 
0.252 
0.270 

10.427  grams. 
7.950 


Fuel  value  of  the  food    ,  .    2374  calories. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION      229 


OAKMAN. 


Saturday,  March  5,  190  J^. 


Breakfast.  —  Boiled  Indian-meal  200  grams,  milk  125  grams,  sugar  25  grams, 

one  cup  coffee  350  grams,  fried  sweet  potato  150  grams,  butter  10  grams. 
Dinner.  —  Tomato   soup,  thick  with  potatoes  and   onions  boiled  together  325 

grams,  bread  100  grams,  scrambled  eggs  50  grams,  mashed  potato  150 

grams,  one  cup  coffee  350. 
Supper.  —  Bread  pudding  with  raisins  250  grams,  stewed  peaches  150  grams, 

bacon  20  grams,  French  fried  potato  150  grams,  bread  50  grams,  butter 

10  grams,  one  cup  tea  350  grams. 


Food. 

Grams. 

Boiled  Indian-meal    

200 

Milk    

125 

Sugar  

25 

Coffee  (breakfast)     

350 

Fried  sweet  potato    

150 

Butter      I    ....    10  +  10    = 

20 

Tomato  soup  

325 

Bread     100  +  50 

150 

Scrambled  eggs     

'50 

Mashed  potato      

150 

Coffee  (dinner)      

350 

Bread  pudding      

250 

Stewed  peaches     

150 

Bacon  

20 

French  fried  potato  

150 

Tea      

350 

Total  nitrogen 

in  food 

Total  nitrogen 

in  urine 

0.20 

0.52 

0.00 

0.10 

0.22 

0.16 

0.10 

1.57 

2.22 

025 

0.075 

0.80 

0.24 

4.00 

056 

0.084 


Total  Nitrogen. 

0.400  gram. 
0.650 
0.000 
0.350 
0.330 
0.032 
0.325 
2.355 
1.110 
0.375 
0.262 
2.000 
0.360 
0.800 
0.840 
0.294 

10.483  grams. 
6.100 


Fuel  value  of  the  food     ....    2302  calories. 


230       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


OAKMAN. 


Sunday,  March  6,  1904. 


Breakfast.  —  Fried  Indian-meal  150  grams,  syrup  50  grams,  sliced  banana  100 

grams,  baked   potato  150  grams,  one  cup  coffee  350  grams,  butter   10 

grams. 
Dinner.  —  Corned  beef   50  grams,  boiled  cabbage  200  grams,  mashed   potato 

250  grams,  bread  75  grams,  one  cup  coffee  350  grams,  fried  rice  100 

grams,  jam  75  grams. 
Supper.  —  Sponge  cake  150  grams,  apple  sauce  150  grams,  crackers  32  grams, 

butter  10  grams,  one  cup  tea  350  grams,  sardine  14  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Fried  Indian-meal     

150 

X 

0.38 

— 

Syrup      

50 

X 

0.00 

= 

Banana    

100 

X 

0.19 

— 

Baked  potato    

150 

X 

0.37 

= 

Coffee  (breakfast)     

350 

X 

0.072 

=. 

Butter      ....     10  -f  10    = 

20 

X 

0.16 

= 

Corned  beef     

50 

X 

5.24 

— 

Cabbage  

200 

X 

0.34 

= 

Mashed  potato      

250 

X 

0.32 

— 

Bread  

75 

X 

167 

— 

Coffee  (dinner)      

350 

X 

0.093 

as 

Fried  rice     

100 

X 

0.23 

— 

Jam     

75 

X 

0.034 

— 

Sponge  cake     

150 

X 

1.02 

= 

Apple  sauce     

150 

X 

0.044 

— 

Crackers  

32 

X 

1.50 

= 

Tea     

350 

X 

0.054 

•— 

Sardine    

14 

X 

3.35 

— 

Total  nitrogen 

in  food 

Total  nitrogen 

in  urine 

Total  Nitrogen. 

0.570  gram. 
0.000 
0.190 
0.555 
0.252 
0.032 
2.620 
0.680 
0.800 
1.252 
0.325 
0.230 
0.025 
1.530 
0.066 
0.480 
0.189 
0.469 

10.265  grams. 
7.960 


Fuel  value  of  the  food    ,  .3173  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      231 


NITROGEN  BALANCE.—  Oakman. 


Feb. 
Mar. 

29 
1 

Nitrogen 
Taken  in. 

10.466  grams. 
7.825 

Output. 
Nitrogen  in  Urine.     Weight  of  Faeces  *  (dry). 

6.88  grams.        .  .  . 
7.42 

2 
3 

8.487 
8.750 

7.58 
6.85 

17  grams 

72 

4 

10.427 

7.95 

39 

6 

10.483 

6.10 

19 

6 

10.265 

7.96 

35 

182  grams  contain 

6.81%  N. 
*  66.703  50.74         +         12.394  grams  nitrogen. 

66.703  grams  nitrogen.        63.134  grams  nitrogen 

Nitrogen  balance  for  seven  days        =        +3.569  grams. 
Nitrogen  balance  per  day  =        +0.509  gram. 

Average  Intake. 

Calories  per  day 2509. 

Nitrogen  per  day 9.50  grams. 


*  The  figures  given  for  weight  of  faeces  during  this  balance  period  are  tabu- 
lated for  convenience  as  above,  but  naturally  the  last  yield  was  not  obtained 
until  the  8th  of  March.  The  total  of  182  grams,  however,  is  the  exact  amount 
of  air-dry  faeces  collected  between  the  two  charcoal  layers,  marking  off  accurately 
the  balance  period. 


232      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


NITROGEN   BALANCE.  —  Henderson. 


Feb.  29 
Mar.    1 

Nitrogen 
Taken  in. 

10.261  grams. 

7.384 

Output. 
Nitrogen  in  Urine.            Weight  of  Faeces 

8.36  grams. 
6.80 

2 
3 

8.487 
8.555 

8.28 
7.37 

85  grams. 

4 

10.427 

8.22 

.  .  . 

5 

10.483 

8.09 

6 

10.265 

8.20 

28 

65.862 

55.32            + 

113  grams  conl 

6.21^ 
7.017  grams 

65.862  grams  nitrogen.             62.337 

grams  nitrogen. 

Nitrogen  balance  for 
Nitrogen  balance  per 

seven  clays        = 
day                    = 

+3.525  grams. 
+0.503  grams. 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION    233 


NITROGEN   BALANCE.  — Moms. 


Nitrogen 
Taken  in. 

Output. 
Nitrogen  in  Urine.            Weight  of  Fasces  (dry). 

Feb. 

29 

10.466  grams. 

6.40 

grams. 

Mar. 

1 

7.720 

6.64 

45  grams. 

2 

8.319 

5.40 

43 

3 

8.750 

6.55 

41 

4 

10.427 

4.99 

45 

5 

10.483 

5.38 

38 

6 

10.265 

7.01 

13 

225  grams  contain 

7.18$  N. 

66.430 

42.37 

+            16.155  grams  nitrogen. 

66.430  grams 

nitrogen. 

58.525  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        +7.905  grams. 
Nitrogen  balance  per  day  =        +1.129  grams. 


234       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


NITROGEN  BALANCE.—  Coffman. 

Weight  of  Faeces  (dry). 


Nitrogen                                              Ou 
Taken  in.              Nitrogen  in  Urine. 

Feb. 

29 

10.466  grams. 

8.63  grams. 

Mar. 

1 

7.825 

7.48 

2 

8.487 

8.62 

3 

8.750 

7.18 

4 

10.427 

7.93 

5 

10.483 

7.67 

6 

10.265 

7.95 

65  grams 
83 
20 

168  grams  contain 
6.14%  N. 

66.703  55.46          +          10.315  grams  nitrogen. 

66.703  grams  nitrogen.         65.775  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        +0.928  gram. 
Nitrogen  balance  per  day  =        +0.132  gram. 


ZOOMAN  COHN 

Photographs  taken  at  the  close  of  the  experiment. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      235 


NITROGEN  BALANCE.  —  Steltz. 


Taken  in. 

Nitrogen  in  Urine. 

Weight  of  Faeces  (dry). 

Feb.  29 

9.989  grams. 

7.90  grams. 

23  grams. 

Mar.    1 

8.090 

5.98 

22 

2 

8.487 

6.58 

21 

3 

9.300 

8.10 

45 

4 

11.107 

4.66 

18 

5 

10.024 

8.69 

36 

6 

10.392 

8.20 

31 

10 

206  grams  contain 

6.66$  N. 

67.389 

50.11           + 

13.719  grams  nitrogen 

67.389  grams  nitrogen.  63.829  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        +3.560  grams. 
Nitrogen  balance  per  day  =        +0.508  gram. 


236      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


NITROGEN  BALANCE.  —  Loewenthal. 


Feb. 

29 

Nitrogen 
Taken  in. 

10.466  grams. 

Output. 
Nitrogen  in  Urine.          "V 

7.38  grams. 

f  eight  of  Faece 
16.5  grams. 

Mar. 

1 

7.825 

7.05 

38.0 

2 

8.487 

7.07 

21.0 

3 

8.750 

7.83 

.  .  . 

4 

10.427 

7.35 

15.0 

5 

10.654 

4.29 

22.0 

6 

10.886 

8.07 

56.0 

168.5  grams  contain 

7.11%  N. 

67.495  49.04  +  11.980  grams  nitrogen, 

67.495  grams  nitrogen.        61.020  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        +6.475  grams. 
Nitrogen  balance  per  day  =        +0.925  gram. 


PHYSIOLOGICAL   ECONOMY  IN  NUTRITION      237 


NITROGEN  BALANCE.—  Cohn. 


Feb. 

29 

Nitrogen 
Taken  in. 

10.442  grams. 

Output. 
Nitrogen  in  Urine.        Weight  of  Fsecea  (dry). 

9.74  grams.             .  .  . 

Mar. 

I 

7.825 

6.86 

.  .  . 

2 

8.487 

7.29 

43  grams. 

4 

10.215 

5.59 

24 

5 

10.483 

9.55 

57 

6 

8.164 

6.77 

25 

149  grams  contain 

6.63%  N.  =  9.878gr. 

-1.401*  = 

55.616  45.80          +          8.477  grams  nitrogen. 

55.616  grams  nitrogen.  54.277  grams  nitrogen. 

Nitrogen  balance  for  six  days  .?      =        +1.339  grams. 
Nitrogen  balance  per  day  =        +0.223  gram. 


*  This  balance  is  complicated  by  the  loss  of  the  urine  on  March  3.  Conse- 
quently one-seventh  of  the  total  nitrogen  of  the  fa)ces  of  the  period,  namely 
1.401  grams,  was  deducted  from  the  total  faecal  nitrogen. 


238      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


NITROGEN  BALANCE.  —  Zooman. 


Nitrogen 
Taken  in. 

Feb.   29                      10.466  grams 

Output. 
Ni  rogen  in  Urine.          Weight  of  Faeces  (dry). 

7.02  grams.               18  grams. 

Mar.     1                       7.604 

6.66 

25 

2                      8.487 

7.26 

52 

3                      8.750 

7.56 

40 

4                    10.427 

7.51 

14 

5                    10.483 

7.08 

30 

6                    10.265 

6.81 

10 

189  grams  contain 

6.54%  N. 

66.482 

49.90 

+          12.36  grams  nitrogen. 

66.482  grams  nitrogen. 

62.26  grams  nitrogen. 

Nitrogen  balance  for  seven  days 

=        +4.222  grams. 

Nitrogen  balance  per  day- 

=        +0.603  gram. 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      239 


NITROGEN  BALANCE.  —  Sliney. 


- 

Nitrogen 
Taken  in. 

Output. 
Nitrogen  m  Urine.        Weight  of  Faeces  (dry). 

Feb. 

29 

10.466  grams. 

9.50  grams. 

15  grams. 

Mar. 

1 

7.825 

8.09 

35 

2 

8.487 

7.97 

25 

3 

8.734 

7.78 

45 

4 

10.427 

7.49 

28 

5 

10.475 

7.54 

21 

6 

10.265 

8.23 

32 

201 

grams  contain 

6.70%  N. 

66.679 

56.60         + 

13.467 

grams  nitrogen. 

66.679  grams  nitrogen.          70.067  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        -3.388  grams. 
Nitrogen  balance  per  day  =        —0.484  gram. 


240      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


NITROGEN   BALANCE.  —  Broyles. 


Nitrogen  Output. 

Taken  in.     Nitrogen  in  Urine.     Weight  in  Faeces  (dry). 


Feb. 

29 

10.179  grams. 

5.74  grams. 

Mar.  1 

7.468 

9.26 

2 

8.487 

6.97 

3 

8.750 

6.18 

4 

10.427 

7.68 

5 

10.483 

5.56 

6 

10.265 

7.69 

66.059 


49.08 


13  grams. 
4 

46 
29 
42 
134  grams  contain 

6.24%  N. 
8.361  grams  nitrogen. 


66.059  grams  nitrogen.      57.441  grams  nitrogen. 


Nitrogen  balance  for  seven  days        =        +8.618  grams. 
Nitrogen  balance  per  day  =        +1.231  grams. 


ZOOMAN 


CORN 


PhotograpJis  taken  at  the  dose  of  the  experiment. 


PHYSIOLOGICAL  ECONOMY   IN  NUTRITION      241 


NITROGEN  BALANCE.—  Fritz. 


Nitrogen 
Taken  in. 

Output. 
Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

Feb.  29 

10.466  grams. 

6.22  grams. 

.  .  . 

Mar.  1 

7.825 

7.44 

.  .  . 

2 

8.487 

4.00 

71 

3 

8.750 

7.05 

28 

5 

10.483 

8.71 

49 

6 

10.265 

4.78 

44 

56.276 


38.20 


56.276  grams  nitrogen. 


192  grams  contain 

6.61%  N.  =12.691  gr. 

=    1.813* 
+  10.878  grm.  N. 


49.078  grams  nitrogen. 


Nitrogen  balance  for  six  days 
Nitrogen  balance  per  day 


+7.198  grams. 
+1.199  grams. 


*  This  balance  is  somewhat  complicated  by  the  fact  that  on  March  4  the 
urine  was  lost,  so  that  this  day  had  to  be  thrown  out.  Correction  on  the  faeces, 
however,  was  made  by  deducting  one-seventh  of  the  total  faseal  nitrogen,  on  the 
assumption  that  the  nitrogen-content  was  essentially  the  same  for  each  day  of 
the  seven-day  period. 


10 


242      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

THIRD  NITROGEN  BALANCE. 

The  last  of  March,  a  third  nitrogen  balance  was  tried  on  a 
slightly  lowered  nitrogen  intake  and  with  a  slight  increase  in 
the  fuel  value  of  the  daily  food.  In  this  period  of  five  days, 
March  28  to  April  1,  the  nitrogen  taken  in  per  day  aver- 
aged 8.62  grams,  or  nearly  one  gram  per  day  less  than  in 
the  preceding  period.  The  fuel  value  of  the  food  averaged 
2840  calories  per  day,  or  about  300  calories  more  than  in  the 
preceding  period. 

The  daily  diet,  with  its  content  of  nitrogen,  etc.,  is  detailed 
for  each  day  under  Oakman,  Any  deviation  from  this  diet  in 
the  cases  of  the  other  men  is  indicated  on  the  accompanying 
balance-sheets. 

The  results  obtained  in  this  balance  period  indicate  that 
the  lowest  level  had  been  practically  reached,  at  least  under 
the  conditions  of  body-weight,  food,  and  work  prevailing. 
Cohn,  Fritz,  and  Broyles  showed  a  distinct  positive  balance. 
Steltz  and  Loewenthal  were  practically  in  equilibrium,  the 
deviation  being  within  the  limits  of  error.  The  remaining 
six  men  showed  a  minus  balance,  although  in  no  case  was  it 
very  marked. 

It  is  interesting  to  note  in  this  connection  that  the  average 
daily  output  of  nitrogen  through  the  urine  for  this  five  days' 
period  (Oakman 's  case)  amounted  to  7.04  grams,  being  0.2 
gram  less  per  day  than  in  the  preceding  period.  This  figure 
for  nitrogen  in  the  urine  means  the  metabolism  daily  of  44 
grams  of  proteid. 

Undoubtedly,  the  rate  of  proteid  metabolism  for  these  men 
could  have  been  lowered  considerably  beyond  the  present 
level  by  increasing  largely  the  intake  of  carbohydrates  and 
fats,  but  it  has  been  the  intent  throughout  all  of  these  experi- 
ments to  learn  the  minimal  proteid  requirement  under  condi- 
tions precluding  the  use  of  any  excess  of  non- nitrogenous 
foods ;  also,  to  study  the  effect  of  a  general  physiological 
economy  in  nutrition,  with  a  view  to  ascertaining  the  real 
necessities  of  the  body  for  both  proteid  and  non-proteid  foods 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      243 

with  maintenance  of  bodily  strength  and  vigor.  Hence,  we 
may  again  emphasize  the  fact  that  the  low  proteid  metabolism 
maintained  by  all  these  men  throughout  the  period  of  the 
experiment,  with  establishment  of  nitrogenous  equilibrium  on 
a  consumption  of  proteid  or  albuminous  food  averaging  one- 
half  the  amount  ordinarily  specified  as  the  daily  requirement 
of  the  healthy  man,  has  been  accomplished  with  even  less  total 
food  —  fats  and  carbohydrates  —  than  the  ordinary  standards 
call  for,  i.  e.,  considerably  less  than  3000  calories  per  day  in 
fuel  value. 

OAKMAN. 
Monday,  March  28, 1904. 


Breakfast.  —  Fried  rice  150  grams,  syrup  75  grams,  baked  potato  250  grains, 

butter  20  grams,  one  cup  coffee  850  grams. 
Dinner.  —  Thick  pea  soup  200  grams,  boiled  onions  100  grams,  boiled  sweet 

potato  250  grams,  bread  50  grams,  mashed  potato  200  grams,  butter  20 

grams,  one  cup  coffee  350  grams. 
Supper.  —  Sliced  banana  150  grams,  biscuit  125  grams,  fried  bacon  20  gramg, 

French  fried  potato  200  grams,  butter  25  grams,  one  cup  tea  350  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Fried  rice     

150 

X 

0.40 

— 

0.600  grams. 

Syrup      

75 

X 

0.051 

= 

0.038 

Baked  potato    

250 

X 

0.33 

= 

0.825 

Butter       .     .    25  +  20  +  20    = 

65 

X 

0.15 

as 

0.097 

Coffee  (breakfast)     

350 

X 

0.10 

— 

0.350 

Pea  soup      

200 

X 

0.50 

as 

1.000 

Boiled  onion     

100 

X 

0.30 

sa 

0.300 

Sweet  potato   

260 

X 

0.12 

— 

0.300 

Bread  

50 

X 

1.57 

= 

0.785 

Mashed  potato      

200 

X 

0.30 

as 

0.600 

Coffee  (dinner)     

350 

X 

0.075 

53 

0.262 

Banana    

150 

X 

0.27 

= 

0405 

Biscuit     

125 

X 

1.21 

— 

1.513 

Bacon       

20 

X 

3.85 

— 

0.770 

Fried  potato     

200 

X 

0.46 

=r 

0.920 

Tea     

350 

X 

0.075 

= 

0.262 

Total  nitrogen 

in  food  . 

9.027  grams. 

Total  nitrogen 

in  urine 

6.640 

Fuel  value  of  the  food    ,     ,    .    .    2935  calories. 


244      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


OAKMAN. 


Tuesday,  March  29,  1904. 


Breakfast. —  Boiled  hominy  175  grams,  milk  75  grams,  sugar  25  grams,  baked 

potato  250  grams,  butter  20  grams,  one  cup  coffee  350  grams. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat,  and  onions  125  grams,  boiled 

potato  300  grams,  butter  10  grams,  one  cup  coffee  350  grams,  bread  35 

grams,  boiled  carrots  125  grams. 
Supper.  —  Tapioca-peach  pudding  300  grams,  bread  35  grams,  Saratoga  chips 

75  grams,  butter  20  grams,  jam  75  grams,  one  cup  tea  350  grams. 


Food. 


Grams. 


Per  cent  Nitrogen.      Total  Nitrogen. 


Boiled  hominy 175  X 

Milk 75  X 

Sugar 25  X 

Baked  potato 250  X 

Butter      .     .     20  +  10  +  20    =      50  X 

Coffee  (breakfast) 350  X 

Hamburg  steak,  etc 125  X 

Boiled  potato 300  X 

Coffee  (dinner) 350  X 

Carrots 125  X 

Tapioca-peach  pudding     .     .     .  300  X 

Bread 35  +  35    =      70  X 

Saratoga  chips 75  X 

Jam 75  X 

Tea 350  X 

Total  nitrogen  in  food  .     . 
Total  nitrogen  in  urine  .     . 


0.23 

0.55 

0.00 

0.36 

0.15 

0.057 

2.50 

0.26 

0.051 

0.13 

0.28 

1.51 

0.79 

0.039 

0.06 


0.403  grams. 

0.413 

0.000 

0.900 

0.075 

0.200 

3.130 

0.780 

0.179 

0.163 

0.840 

1.057 

0.593 

0.029 

0.210 

8.972  grams. 
8.340 


Fuel  value  of  the  food    ....    2840  calories. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION      245 


OAKMAN. 


Wednesday,  March  30,  1904. 


Breakfast.  —  Fried  hominy  150  grams,  syrup  75  grams,  butter  10  grams,  sliced 
banana  250  grams,  one  cup  coffee  350  grams. 

Dinner.  —  Codfish-balls  (1  part  fish,  5  parts  potatoes,  fried  in  pork  fat)  125 
grams,  mashed  potato  250  grams,  stewed  tomato  200  grams,  bread  35 
grams,  apple  sauce  200  grams,  one  cup  coffee  350  grams. 

Supper.  —  Chopped  fresh  cabbage  with  salt,  pepper,  and  vinegar  75  grams, 
bread  50  grams,  butter  20  grams,  fried  sweet  potato  250  grams,  cranberry 
sauce  200  grams,  sponge  cake  50  grams,  one  cup  tea  350  grams. 


Food. 


Grams.  Per  cent  Nitrogen.      Total  Nitrogen. 


Fried  hominy 150  X  0.35  = 

Syrup 75  X  0.051  = 

Butter      ....     10  +  20    =  30  X  0.15  = 

Banana 250  X  0.25  = 

Coffee  (breakfast) 350  X  0.066  = 

Codfish-balls,  etc 125  X  3.25  = 

Mashed  potato 250  X  0.26  = 

Tomato 200  X  0.18  = 

Bread 35  +  50    =  85  X  1.50  = 

Apple  sauce 200  X  0.053  = 

Coffee  (dinner) 350  X  0.051  = 

Cabbage 75  X  0.22  = 

Fried  sweet  potato 250  X  0.15  = 

Cranberry  sauce 200  X  0.066  = 

Sponge  cake 50  X  0.87  = 

Tea                                               .  350  X  0.042  = 


0.525  grams. 

0.038 

0.045 

0.625 

0.231 

4.063 

0.650 

0.360 

1.280 

0.106 

0.179 

0.165 

0.375 

0.132 

0.435 

0.147 


Total  nitrogen  in  food  . 
Total  nitrogen  in  urine 


9.356  grams. 
6.300 


Fuel  value  of  the  food    ....    2657  calories. 


246      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


OAKMAN. 


Thursday,  March  31,  1904. 


Breakfast.  —  Fried  Indian  meal  100  grams,  syrup  75  grams,  baked  potato  250 

grams,  one  cup  coffee  350  grams,  butter  20  grams. 
Dinner.  —  Tomato  soup,  thick,  with  potatoes  and  onions  boiled  together  300 

grams,  mashed   potato  200  grams,  scrambled  egg  50  grams,  bread  50 

grams,  butter  10  grams,  one  cup  coffee  350  grams. 
Supper.  —  Bread  pudding  150  grams,  sliced  banana  200  grams,  fried  bacon  20 

grams,  boiled  potato  200  grams,  butter  10  grams,  one  cup  tea  350  grams. 


Food. 


Grams. 


Per  cent  Nitrogen 

Fried  Indian  meal 100  X        0.44        = 

Syrup 75  X 

Baked  potato 250  X 

Coffee  (breakfast) 350  X 

Butter     .     .     10  +  20  +  10    =      40  X 

Tomato  soup 300  X 

Mashed  potato 200  X 

Scrambled  egg 50  X 

Bread 50  X 

Coffee  (dinner) 850  X 

Bread  pudding 150  X 

Banana 200  X 

Bacon 20  X 

Boiled  potato 200  X 

Tea 350  X 

Total  nitrogen  in  food   .  . 
Total  nitrogen  in  urine 


0.051  = 

0.32  = 

0.066  = 

0.15  = 

0.48  = 

0.26  = 
2.15 

1.48  = 

0.057  = 

0.92  = 

0.24  = 

1.95  = 

0.25  = 

0.036  .- 


Total  Nitrogen. 

0.440  grams. 

0.038 

0.800 

0.231 

0.060 

1.440 

0.520 

1.075 

0.740 

0.200 

1.380 

0.480 

0.390 

0.500 

0.126 

8.420  grams. 
7.100 


Fuel  value  of  the  food    ....    2466  caloriei. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      247 


OAKMAK 


Friday,  April  1,  1904. 


Breakfast.  —  Fried  hominy  150  grams,  syrup  75  grams,  baked  potato  200  grams, 

butter  20  grams,  one  cup  coffee  350  grams. 
Dinner.  —  Baked  spaghetti  250  grams,  mashed  potato  250  grams,  boiled  turnip 

150  grams,  bread  35  grams,  butter  10  grams,  apple  sauce  200  grams,  one 

cup  coffee  350  grams. 
Supper.  —  Apple-tapioca   pudding  300  grams,  fried   sweet  potato  200  grams, 

butter  20  grams,  jam  100  grams,  fried  bacon  25  grams,  bread  35  grams, 

one  cup  tea  350  grams. 


Food.                                                  Grams.  Per  cent  Nitrogen.  Total  Nitrogen. 

Fried  hominy 150  X  0.24        =  0.360  grams. 

Syrup 75  X  0.051       -  0.038 

Baked  potato 200  X  0.33        =  0.660 

Butter      .     .     20  +  10  +  20    =      50  X  0.15        =  0.075 

Coffee  (breakfast) 350  X  0.06        =  0.210 

Spaghetti 250  X  0.64        =  1.600 

Mashed  potato 250  X  0.28        =  0.700 

Boiled  turnip 150  X  0.61        =  0.915 

Bread 35  +  35    =      70  X  1.56        =  1.092 

Apple  sauce 200  X  0.053      =  0.106 

Coffee  (dinner) 350  X  0.072      =  0.252 

Apple-tapioca  pudding  ....     300  X  0.043      =  0.129 

Fried  sweet  potato 200  X  0.15        =  0.300 

Jam 100  X  0.039      =  0.039 

Bacon 25  X  2.96        =  0.740 

Tea .350  X  0.036      =  0.126 

Total  nitrogen  in  food  .     .  * 7.342  grams. 

Total  nitrogen  in  urine 6.830 


Fuel  value  of  the  food     ....    3248  calories. 


248       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


NITROGEN  BALANCE.—  Oakman. 


Nitrogen                                        Output.      , 
Taken  in.          Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

Mar.  28 

9.027  grams 

6.64  grams 

29 

8.972 

8.34 

39  grams. 

30 

9.356 

6.30 

38 

31 

8.420 

7.10 

31 

Apr.    1 

7.342 

6.83 

29 

137  grams  contain 

6.84%  N. 

43.117  35.21          +          9.37  grams  nitrogen, 

43.117  grams  nitrogen.      44.580  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        —1.463  grams. 
Nitrogen  balance  per  day  =        —0.292  gram. 

Average  Intake. 

Calories  per  day 2840. 

Nitrogen  per  day 8.62  grama. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      249 

NITROGEN  BALANCE.  —  Broyles. 

Nitrogen  Output. 

Takeu  in.  Nitrogen  in  Urine.     Weight  of  Fseces  (dry). 

Mar.  28  9.027  grams.  6.79  grams.  27.0  grams. 

29  8.972  7.06  45.5 

30  9.356  7.27  41.0 

31  8.640  6.21  25.0 
Apr.  1  7.342  5.86  20.0 

158.5  grams  contain 

5.92%  N. 

43.337  33.19  +          9-383  grams  nitrogen. 

43.337  grams  nitrogen.      42.573  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        +0.764  gram.      • 
Nitrogen  balance  per  day  =        -J-0.153  gram. 


NITROGEN   BALANCE.  —  Fritz. 

Nitrogen  Output. 

Taken  in.  Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

Mar.  29  7.229  grams.  5.09  grams. 

30  9.235  7.10  25  grams. 

31  8.640  5.18  43 
Apr.l  7.439  6.74  _34 

102  grams  contain 

6.42%  N. 

32.543  23.11         +        6.548  grams  nitrogen, 

32.543  grams  nitrogen.      29.658  grams  nitrogen. 

Nitrogen  balance  for  four  days        =        +2.885  grams. 
Nitrogen  balance  per  day  =        +0.721  gram. 


250      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


NITROGEN   BALANCE.  —  Loewenthal. 


Nitrogen                                      Output. 
Taken  in.           Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

Mar.  28 

9.027  grams. 

(3.27  grams. 

13.5  grams. 

29 

8.760 

7.54 

52.0 

30 

9.341 

7.07 

41.0 

31 

8.112 

6.24 

21.0 

Apr.  1 

7.342 

6.43 

17.0 

144.5  grams  contain 

7.00%  N. 

42.582  32.55        +         10.115  grams  nitrogen 

42.582  grams  nitrogen.     42.665  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        —0.083  gram. 
Nitrogen  balance  per  day  =        —0.016  gram. 


NITROGEN   BALANCE.—  Cohn. 


Nitrogen                                         Output. 
Taken  in.          Nitrogen  in  Urine.     Weight  of  Faeces  (dry). 

Mar.  28 

8.825  grams. 

6.61  grams. 

• 

29 

8.151 

6.48 

27 

grams. 

30 

9.211 

6.36 

25 

31 

8.030 

7.47 

23 

Apr.  1 

7.246 

4.35 

39 

114  grams  contain 

6.84%  N. 

41.463  31.27         +          7.797  grams  nitrogen. 

41.463  grams  nitrogen.       39.067  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        +2.396  grams. 
Nitrogen  balance  per  day  =        +0.479  gram. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      251 
NITROGEN   BALANCE.—  Coffman. 


Nitrogen                                         Output. 
Taken  in.          Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 

Mar.  28 

9.027  grams. 

8.38  grams. 

29 

8.972 

8.06 

42  grams. 

30 

9.356 

6.88 

24 

31 

8.640 

7.78 

29 

Apr.  1 

7.342 

7.22 

32 

127  grams  contain 

6.54%  N. 

43.337  38.32         +         8.306  grams  nitrogen. 

43.337  grams  nitrogen.      46.626  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        -3.289  grams. 
Nitrogen  balance  per  day  =        —0.657  gram. 


NITROGEN  BALANCE.  —  Sliney. 


28.0  grams. 
31.5 
33.0 
26.0 
50.0 

168.5  grams  contain 
6.42%  N. 

42.275  36.81         +         10.82  grams  nitrogen. 

42.275  grams  nitrogen.      47.63  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        -5.355  grams. 
Nitrogen  balance  per  day  -1.071  grams. 


Nitrogen 

Outpv 

Taken  in.          Nitrogen  in  Urine.     V 

Mar.  28 

8.527  grams. 

7.09  grams. 

29 

8.630 

7.37 

30 

9.356 

8.10 

31 

8.420 

7.47 

Apr.    1 

7.342 

6.78 

252      PHYSIOLOGICAL  ECONOMY   IN  NUTRITION 

NITROGEN  BALANCE.  —  Steltz. 


Nitrogen                                       Output. 
Taken  in.          Nitrogen  in  Urine.     Weight  of  Faeces  (drj 

Mar.  28 

8.026  grams. 

3.60  grams. 

32.0  grams. 

29 

8.252 

6.79 

29.0 

30 

9.255 

7.20 

44.0 

31 

8.720 

7.11 

22.0 

Apr.     1 

7.357 

7.82 

30.5 

157.5  grams  contain 

5.97%  N. 

41.610  32.52         +         9.403  grains  nitrogen 

41.610  grams  nitrogen.      41.923  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        —0.313  gram. 
Nitrogen  balance  per  day  =        —0.062  gram. 


NITROGEN  BALANCE.  —  Zooman. 


33.0  grams. 
45.0 
30.0 
28.0 
11.6 
147.5  grams  contain 

6.39%  N. 

42.451  37.15        +         9.425  grams  nitrogen 

42.451  grams  nitrogen.     46.575  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        —4.124  grams. 
Nitrogen  balance  per  day  =        -0.824  gram. 


Nitrogen                                      Outpi 
Taken  in.          Nitrogen  in  Urine.    "V 

Mar.  28 

9.027  grams. 

7.47  grams. 

29 

8.379 

7.80 

30 

9.356 

6.40 

31 

8.420 

8.04 

Apr.    1 

7.269 

8.44 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      253 

NITROGEN  BALANCE.  —  Henderson. 


Nitrogen                                      Outp 
Taken  in.           Nitrogen  in  Urine. 

Mar.  28 

9.027  grams. 

8.40  grams 

29 

8.972 

9.04 

30 

9.356 

5.95 

31 

8.640 

5.42 

Apr.    1 

7.342 

6.60 

83  grams. 


58 

177  grams  contain 

6.48%  N. 

43.337  35.41        +        11.469  grams  nitrogen. 

43.337  grams  nitrogen.    46.879  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        —3.542  grams. 
Nitrogen  balance  per  day  =        —0.708  gram. 


NITROGEN  BALANCE.  —  Morris. 

Nitrogen  Output. 

Taken  in.  Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 

Mar.  28  8.877  grams.  6.68  grams.         12  grams. 

29  8.774  5.69  48 

30  8.941  6.06  34 

31  8.420  6.96  34 
Apr.    1  7.286  7.10  JJ3 

161  grams  contain 

7.08%  N. 

42.298  32.49        -f        11.399  grams  nitrogen, 

42.298  grams  nitrogen.    43.889  grams  nitrogen. 

Nitrogen  balance  for  five  days        =        —1.591  grams. 
Nitrogen  balance  per  day  =        —0.317  gram. 


254      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

SUMMARY  REGARDING  NITROGEN  REQUIREMENT. 

These  results  obtained  with  this  body  of  United  States 
soldiers,  living  on  a  prescribed  diet  and  exposed  to  the  stress 
and  strain  of  military  discipline  with  its  attendant  duties,  to- 
gether with  the  gymnastic  work  and  training  required  each 
day,  confirm  in  every  detail  the  conclusions  arrived  at  with 
the  preceding  group  of  professional  workers.  Once  accus- 
tomed to  a  more  sparing  proteid  diet,  less  rich  in  nitrogen, 
each  one  of  these  subjects  had  no  difficulty  in  maintaining 
body-weight  on  the  simpler  and  lighter  food  provided.  No 
great  difficulty  was  experienced  in  establishing  a  condition  of 
nitrogenous  equilibrium  with  this  lowered  intake  of  proteid 
food,  neither  was  it  necessary  to  increase  the  amounts  of  non- 
nitrogenous  foods  (fats  and  carbohydrates)  to  accomplish 
this  end.  The  bodies  of  these  men  were  quite  able  to  adjust 
themselves  to  a  lowered  proteid  metabolism,  and  physiolog- 
ically speaking,  one  might  well  conjecture  whether  we  have 
not  in  this  condition  a  nearer  approach  to  the  normal  and 
ideal  state  of  the  body  than  when  the  latter  is  struggling 
daily  with  118  grams  of  proteid  food,  reinforced  by  fats  and 
carbohydrates  correspondingly  increased  in  amount.  How- 
ever this  may  be,  the  members  of  the  soldier  detail  were  able 
to  live  for  five  consecutive  months  with  a  proteid  metabolism 
corresponding  to  7  to  8  grams  of  nitrogen  per  day,  with  main- 
tenance of  body-weight  and  without  discomfort  or  loss  of 
bodily  vigor. 

It  was  easy  in  most  instances  to  prove  the  establishment  of 
nitrogen  equilibrium  with  a  daily  intake  of  8.5  to  9.5  grams  of 
nitrogen,  and  with  a  total  fuel  value  of  the  daily  food  equal 
to  2500  to  2800  calories.  In  other  words,  a  metabolism  of  less 
than  50  grams  of  proteid  per  day  was  quite  sufficient  for  the 
needs  of  the  body,  and  a  fuel  value  of  2500  to  2600  calories 
was  ample  to  meet  the  requirements  of  the  men  under  the 
then  existing  conditions  of  bodily  and  mental  activity.  Are 
we  not  justified,  therefore,  in  again  asking  the  question,  why 
should  we  hold  and  teach  the  doctrine  that  the  healthy  adult 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      255 

needs  to  metabolize  105  grams  of  proteid  food  daily  ?  As  Voit 
has  well  said,  the  smallest  amount  of  food  that  will  serve  to 
maintain  physiological  equilibrium  and  keep  up  health  and 
strength  is  the  ideal  diet.  The  eleven  subjects  of  this  Hospital 
detachment,  who  remained  throughout  the  experiment,  were 
apparently  able  to  maintain  physiological  equilibrium  and  pre- 
serve their  health  and  strength  under  the  conditions  of  diet  as 
described,  thereby  demonstrating  the  possibilities  of  a  physi- 
ological economy  corresponding  to  a  saving  of  full  fifty  per 
cent  or  more  in  proteid  food ;  a  saving  of  possibly  great  physi- 
ological import,  to  say  nothing  of  the  possible  economic  and 
sociological  importance  of  the  saving.  Further,  we  may  add 
that  the  minimal  proteid  requirement  as  evidenced  by  the  re- 
sults of  these  experiments  is  more  than  fifty  per  cent  lower 
than  the  figures  quoted  by  most  physiologists  as  necessary  for 
the  maintenance  of  life  and  strength;  and  we  are  certainly 
justified  in  the  additional  statement  that  if  the  figures  ob- 
tained in  these  experiments  truly  represent  the  minimal  pro- 
teid requirement  of  the  men  under  observation,  then  this 
minimal  requirement  is  quite  sufficient  to  meet  the  physi- 
ological needs  of  the  body  for  an  indefinite  period. 

PHYSICAL  CONDITION  OF  THE  MEN. 

Recalling  the  fact  that  this  condition  of  lowered  proteid 
metabolism  was  maintained  for  a  period  of  five  months,  we 
may  next  consider  the  effect  of  this  changed  nutritive  con- 
dition upon  the  health  and  strength  of  the  men.  The  question 
of  body-weight  we  have  already  considered.  More  pertinent 
is  the  question,  to  how  great  an  extent  was  the  strength  and 
bodily  vigor  of  the  men  modified  by  the  diminished  amount 
of  proteid  food  ?  The  answer  to  this  question  is  found  in  the 
subjoined  report  from  Dr.  William  G.  Anderson,  Director  of 
the  Yale  University  Gymnasium. 


256      PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

YALE  UNIVERSITY  GYMNASIUM, 
NEW  HAVEN,  CONN.,  April  6,  1904. 

To  Professor  RUSSELL  H.  CFIITTENDEN, 
Director  of  the  Sheffield  Scientific 
School,  Yale  University, 
NEW  HAVEN,  CONN. 

DEAR  SIR,  —  I  hand  you  herewith  a  report  of  the  physical 
training  of  the  squad  of  soldiers  sent  by  you  to  the  Yale 
Gymnasium. 

These  men  have  taken  one  hour's  exercise  daily  for  six  months, 
Sundays  excepted,  —  October  1,  1903,  to  April  1,  1904. 

Before  beginning  the  bodily  development  of  the  men  we 
measured  each  one  and  took  what  are  known  as  the  American 
Collegiate  Strength  Tests.  These  measurements  and  tests  have 
been  taken  twice  each  month.  For  details  as  to  measurements 
and  methods  of  testing  the  strength  of  the  body,  see  the  "  Notes" 
attached  to  this  report. 

The  members  of  the  squad  were  called  to  the  floor  each  morning 
as  soon  after  nine-thirty  as  they  could  don  the  required  suit.  For 
twenty  minutes  they  were  put  through  a  series  of  setting  up  exer- 
cises and  body-building  movements  ;  then  followed  exercises  on  the 
apparatus,  such  as  bars,  rings,  ladders,  etc.  This  was  followed  by 
a  jump  or  game. 

The  exercises  were  progressive  as  to  duration,  force,  extent,  and 
number  of  movements.  At  the  end  of  the  six  months  the  men  were 
being  put  through  gymnastics  that  were  exacting  and  fatiguing. 
As  the  progression  was  carefully  made,  the  men  did  not  suffer 
from  soreness  to  any  marked  degree.  By  way  of  comparison  it 
may  be  said,  the  gymnastic  training  given  the  soldiers  was  much 
more  severe  than  is  given  to  the  Freshmen  of  Yale  in  their  required 
physical  training.  Perhaps  the  Varsity  Crew  are  "put  through" 
as  rigid  gymnastic  training  as  any  of  the  athletes  in  college,  so  we 
copied  the  exercises  taken  by  oarsmen  in  order  to  "  try  out"  the 
soldiers.  This  work  was  easily  taken  by  all  the  "Dieters,"  —  no 
complaint,  so  far  as  I  know,  having  been  entered. 

The  improvement  in  accuracy  and  grace  of  movement  has  been 
noticeable,  while  there  has  been  a  gain  in  skill  as  well. 

I  do  not  consider  these  men,  as  a  body,  well  put  up.  They  did 
not  rank  favorably  with  applicants  for  policeman  or  fireman  and 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION      257 

were  noticeably  timid  in  exercises  that  called  for  courage.  In 
the  vault  over  a  fence  there  was  a  very  marked  fear.  This  was 
the  poorest  and  least  satisfactory  test  of  all  we  made.  At  the  end 
of  the  six  months  the  hesitancy  to  vault  had  entirely  disappeared, 
the  event  being  looked  upon  by  the  men  as  a  u  cinch." 

The  gain  in  self-reliance  and  courage  has  been  as  evident  as  the 
increase  in  the  figures  of  the  strength  test.  I  consider  this  a  valu- 
able acquisition  as  it  stands  for  a  good  body  condition.  Among 
athletes,  especially  gymnasts,  a  weakened  or  tired  body  is  made 
known  by  fear  or  uncertainty.  Our  students,  as  well  as  professional 
athletes,  admit  this. 

I  attribute  the  timidity  of  the  soldiers  in  these  seemingly  simple 
tests  to  their  general  physical  condition  at  the  outset,  and  the  in- 
crease in  self-reliance  to  the  better  condition  of  their  bodies  at  the 
end  of  the  six  months'  training.  The  story  told  by  the  measure- 
ments is  both  interesting  and  significant,  but  of  less  importance 
than  the  ability  to  improve  under  training,  which  ability  cannot 
be  measured  with  a  tape  or  weighed  with  scales. 

In  the  majority  of  cases  there  was  a  loss  in  body-weight,  but  this 
we  look  for,  as  the  larger  number  of  soldiers  were  fairly  well  sup- 
plied with  adipose  tissue.  Both  Sliney  and  Oakman  are  exceptions, 
these  men  being  "  fine  "  at  the  outset.  I  mean  thin  and  muscular 
with  little  fat.  The  latter,  Oakman,  is  an  old  man  judged  from 
the  physical  activity  standpoint,  and  lost  noticeably  during  the 
tests  and  exercise.  I  refer  to  weight  and  girth  measurements  only. 
He  made  a  very  large  gain  in  his  strength  tests  and  was  among 
the  leading  men  in  all  that  called  for  courage  and  self-control. 
Sliney,  nervous,  irritable,  and  aggressive,  balanced  his  losses  with 
his  gains  in  the  tape  and  scale  events,  but  made  great  improvement 
in  the  use  of  the  dj'namometers.  Fritz  and  Cohn  were  quite  fat 
and  showed  the  expected  loss  in  weight,  but  not  in  other  respects. 

For  comparison  I  have  quoted  from  Dr.  J.  W.  Seaver's  anthro- 
pometnc  charts  and  have  selected  the  "  Average  Student  Measure- 
ments "  (2390  men)  as  well  as  the  mean  measurements  of  500 
athletes  and  gymnasts.  A  glance  at  either  set  of  figures  will  give 
an  idea  of  how  the  soldiers  compare  with  men  living  on  a  regular 
diet  and  surrounded  with  the  very  best  environment. 

The  strength  tests  stand  for  mental  states  more  than  the  tape 
line  and  calipers,  and  are  suggestive  of  improvement  in  body  con- 

17 


258      PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

ditions  for  the  reasons  mentioned  above.  These  records  are  far 
above  those  made  by  Academic  Freshmen  in  Yale,  but  it  must  be 
added  that  the  soldiers  have  taken  more  exercise  than  the 
collegians. 

The  hearts  and  lungs  of  the  men  are  in  excellent  condition, 
while  the  soldiers  as  a  body  are  in  better  shape  physically,  are 
stronger  and  healthier  than  in  October.  The  skin  of  the  men  is 
clear  and  ruddy. 

The  figures  for  comparison  in  the  Strength  Test  Table  are  from 
the  records  sent  me  by  Dr.  Geo.  Meylan,  the  Director  of  the 
Columbia  University  Gymnasium.  I  understand  that  others  than 
college  men  are  represented  in  his  data.  In  the  figures  given  in 
my  own  tables  I  have  omitted  the  small  fractions  in  the  main 
body  of  the  tables,  but  have  recorded  them  in  the  totals. 

The  greater  portion  of  the  training  of  the  soldiers  has  been 
under  the  personal  supervision  of  Win.  H.  Callahan,  M.  D.,  the 
Medical  Assistant  at  the  Gymnasium,  to  whom  I  am  indebted  for 
help  and  suggestions.  Mr.  Wm.  Chase,  Mr.  Anton  Muller,  Mr.  John 
Stapleton,  and  Mr.  H.  R.  Gladwin,  Assistant  Instructors  in  the 
Gymnasium,  have  led  the  drills  and  have  looked  after  the  actual 
muscular  training  of  the  men.  I  gladly  acknowledge  the  co-opera- 
tion of  these  gentlemen  in  the  physical  development  of  the  squad. 

A  brief  summary  of  my  conclusions  :  — 

The  men  were  not  above  the  average  standard,  physically,  when 
they  began  their  work,  this  standard  being  set  by  applicants  for 
firemen  and  policemen,  not  by  college  students.  At  the  end  of 
their  training  they  were  much  above  the  same  standard,  while 
their  strength  tests  were  far  greater  than  the  averages  made 
by  college  men.  They  showed  less  improvement  in  increase  in 
size  than  University  men  do  under  like  gymnastic  treatment,  but 
the  gain  in  self-confidence  and  in  body-fibre  was  very  evident. 
The  gain  in  accuracy  and  skill  was  marked.  The  men  showed 
interest  in  their  work  throughout  the  six  months.  At  the  end  of 
the  period  of  training  the  soldiers  were  in  excellent  condition  in 
spite  of  the  fact  that  in  some  cases  there  was  a  slight  loss  of  body- 
weight.  This  loss  is  not  to  be  attributed  necessarily  to  the  diet, 
because  most  men  who  exercise  lose  slightly  if  there  is  an  excess 
of  adipose  tissue. 

Respectfully  yours, 

(Signed)     W.  G.  ANDERSON. 


LOEWENTHAL  MORRIS 

Photographs  taken  at  the  close  of  the  experiment. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      259 

Dr.  Anderson  furnishes  the  following  "  Notes  "  descriptive 
of  the  methods  by  which  the  strength  tests  were  made : 

"  Strength  of  Back.  The  subject,  standing  upon  the  iron 
foot-rest  with  the  dynamometer  so  arranged  that  when  grasp- 
ing the  handles  with  both  hands  his  body  will  be  inclined  for- 
ward at  an  angle  of  60  degrees,  should  take  a  full  breath  and, 
without  bending  the  knees,  give  one  hard  lift,  mostly  with 
the  back. 

"  Strength  of  Legs.  The  subject  while  standing  on  the  foot- 
rest  with  body  and  head  erect,  and  chest  thrown  forward, 
should  sink  down,  by  bending  the  knees,  until  the  handle 
grasped  rests  against  the  thighs,  then  taking  a  full  breath,  he 
should  lift  hard  principally  with  the  legs,  using  the  hands  to 
hold  the  handle  in  place. 

"  Strength  of  Chest.  The  subject  with  his  elbows  extended 
at  the  sides  until  the  forearms  are  on  the  same  horizontal 
plane  and  holding  the  dynamometer  so  that  the  dial  will  face 
outward  and  the  indicator  point  upward,  should  take  a  full 
breath  and  push  vigorously  against  the  handles,  allowing  the 
back  of  the  instrument  to  press  on  the  chest. 

"  Strength  of  Upper  Arms,  Triceps.  The  subject,  while  hold- 
ing the  position  of  rest  upon  the  parallel  bars,  supporting  his 
weight  with  arms  straight,  should  let  the  body  down  until 
the  chin  is  level  with  the  bars,  and  then  push  it  up  again 
until  the  arms  are  fully  extended.  Note  the  number  of  times 
that  he  can  lift  himself  in  this  manner. 

"Strength  of  Upper  Arms,  Sleeps.  The  subject  should 
grasp  a  horizontal  bar  or  pair  of  rings  and  hang  with  the 
feet  clear  from  the  floor  while  the  arms  are  extended.  Note 
the  number  of  times  that  he  can  haul  his  body  up  until  his 
chin  touches  the  bar  or  ring. 

"Strength  of  Forearms.  The  subject,  while  holding  the  dyna- 
mometer so  that  the  dial  is  turned  inward,  should  squeeze  the 
spring  as  hard  as  possible,  first  with  the  right  hand  then  with 
the  left.  The  strength  of  the  muscles  between  the  shoulders 
may  be  tested  with  the  same  instrument.  The  subject,  while 
holding  the  dynamometer  on  a  level  with  the  chest,  should 


260      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

grasp  it  with  handles  and  pull  both  arms  from  the  centre 
outward. 

"  The  total  strength  is  ascertained  by  multiplying  the  weight 
by  the  number  of  times  it  has  been  raised  (push  up  and  pull 
up),  to  this  product  we  add  the  strength  of  hands,  legs,  back, 
and  chest.  The  result  is  the  total  strength  of  the  man.  In 
some  cases  the  product  obtained  by  multiplying  the  weight 
by  push  up  and  pull  up  is  divided  by  ten  to  reduce  the  size 
of  the  figures.  We  have  not  done  so  here. 

"  The  run,  vault,  and  ladder  tests  are  not  figured  in.  The 
lung  capacity  is  also  omitted  from  the  final  figures." 

The  following  tables  furnished  by  Dr.  Anderson  and  Dr. 
Callahan  give  (1)  the  measurements  of  the  eleven  men  who 
completed  the  experiment,  taken  on  October  12,  1903,  and 
April  2,  1904.  For  comparison  are  also  given  measurements 
of  Yale  College  students,  athletes,  etc.  (2)  Strength  or  dyna- 
mometer tests,  i.  e.,  the  first  test  taken  in  October  and  the  final 
test  taken  in  April,  1904,  together  with  Columbia  University 
strength  tests  for  comparison.  (3)  A  series  of  eleven  tables 
giving  for  each  man  the  individual  strength  tests,  two  or 
three  each  month,  taken  during  the  stay  of  the  detachment 
in  New  Haven.  Study  of  these  individual  results  is  quite 
interesting,  since  it  shows  very  strikingly  the  gradual  gain  in 
strength  of  the  men,  and  at  the  same  time  illustrates  how 
temporary  conditions,  bodily  or  mental,  may  influence  a 
record  of  this  character,  more  noticeable  in  some  individuals 
than  in  others.  Mental  stimulus,  as  is  well  known,  counts 
for  much  in  the  manifestation  of  muscular  power,  but  the 
neuro-muscular  mechanism  depends  for  its  highest  efficiency 
upon  the  nutritive  condition  of  the  tissues  as  much  as  does 
the  muscle  tissue  alone.  In  the  obtaining  of  a  strength  test, 
it  is  usually  found  that  the  best  results  are  recorded  when 
there  is  competition  among  the  men ;  i.  e.,  under  the  in- 
fluence of  an  outside  stimulus. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      261 


MEASUREMENTS. 
(OCTOBER  12  —  APRIL  2.) 


Weight.* 

II 

1 

Chest 
Normal.  1 

Chest 
Inflated,  j 

oo  oo  j  Chest  1 
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t  Yale  College  students,  50%  class  of  the  mass  of  students  (2,390  men). 

J  Yale  College  students,  50%  or  mean  of  500  athletes  and  gymnasts,  picked 


2     PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


STRENGTH  OR  DYNAMOMETER   TESTS. 
FIRST  TRIALS  OCTOBER,  1903;  FINAL  TEST  APRIL,  1904. 


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t  D  =  difficult ;  E  =  easy ;  F  =  failure. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      263 


INDIVIDUAL  STRENGTH  TESTS. 


MORRIS. 


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264      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


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PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      265 


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PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      269 


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345 

480 

E 

360 

1.16 

1560 

2690 

Dec.  29,  '03 

130 

10 

6 

90 

80 

105 

230 

300 

E 

380 

.  .  . 

2080 

2885 

Jan.  12,  '04 
Jan.  26,  '04 

130 
130 

12 

9 

106 
60 

104 
108 

117 

80 

360 
410 

480 
465 

E 
E 

380 
385 

1.12 
1.15 

2740 

3908 

Feb.  9,  '04 

130 

13 

8 

115 

120 

115 

455 

550 

E 

420 

1.09 

2730 

4085 

Feb.  23,  '04 

133 

14 

6 

115 

105 

100 

430 

500 

E 

385 

1.08 

2670 

3920 

Mar.  8,  '04 

130 

14 

9 

125 

120 

115 

450 

700 

E 

420 

1.14 

3007 

4517 

Mar.  22,  '04 

132 

6 

11 

103 

113 

120 

370 

500 

E 

420 

1.10 

2244 

3450 

Apr.  2,  '04 

130 

16 

12 

130 

115 

116 

570 

700 

E 

425 

1.08 

3647 

5277 

270      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


SLINEY. 


1 

P. 
s 

1 

05  Push  up. 

1 

125 

Left  Hand. 

i 

JL 

100 

i 

i 
3 

M  1  Vault  and 
w  1  Ladder. 

£ 
o 
380 

One  fourth 
Mile  Run. 

-s 

p 

1 

Oct.  12/03 

135 

8 

130 

400 

600 

1.15 

1890 

3245 

Oct.  26/03 

136 

8 

9 

140 

110 

100 

350 

370 

F 

370 

1.13 

2260 

3450 

Nov.  9,  '03 

139 

12 

10 

150 

135 

105 

460 

560 

F 

420 

1.14 

3127 

4537 

Nov.  23,  '03 

136 

7 

11 

130 

110 

95 

330 

570 

E 

365 

1.11 

2448 

3683 

Dec.  1/03 

136 

11 

11 

135 

125 

110 

445 

620 

E 

400 

1.13 

3071 

4506 

Dec.  15/03 

131 

6 

11 

130 

155 

95 

400 

590 

E 

400 

1.09 

2231 

3591 

Dec.  29/03 

131 

14 

12 

130 

120 

130 

370 

555 

E 

420 

1.09 

3419 

4724 

Jan.  12/04 

138 

11 

12 

140 

135 

115 

355 

690 

E 

410 

1.15 

3174 

4609 

Jan.  26,  '04 

137 

10 

10 

140 

122 

100 

400 

745 

E 

140 

1.12 

2745 

4252 

Feb.  9/04 

138 

11 

11 

138 

132 

105 

450 

575 

E 

405 

1.08 

3105 

4405 

Feb  23/04 

139 

12 

10 

140 

145 

99 

430 

650 

E 

405 

1.08 

3063 

4527 

Mar.  8/04 

135 

14 

13 

150 

130 

110 

525 

825 

E 

440 

1.08 

3651 

5391 

Mar.  22,  '04 

139 

14 

9 

145 

138 

116 

340 

565 

E 

440 

1.07 

3197 

4500 

Apr.  2/04 

133 

15 

12 

145 

136 

116 

608 

<500 

E 

420 

1.08 

3604 

5307 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       271 


FRITZ. 


1 

1 
"2 

f 

4 

A 

=* 

w 

w 

9 

<5 

|l 

| 

I 

1 

1 

,d 

tf 

S 

1 

1 

! 

1 

to 

1 

1 

Oct.  31,  '03 

167 

4 

3 

121 

85 

120 

310 

615 

D 

480 

2.40 

1252 

2504 

Nov.  23,  '03 

168 

6 

4 

140 

90 

120 

370 

1050 

F 

480 

1.30 

1685 

3455 

Dec.  1,  '03 

172 

10 

6 

130 

95 

124 

345 

565 

E 

480 

1.20 

2752 

4011 

Dec.  15,  '03 

165 

7 

4 

135 

85 

120 

350 

720 

F 

485 

1.19 

1820 

3230 

Dec.  20,  '03 

164 

8 

9 

110 

85 

90 

250 

415 

E 

600 

1.20 

2788 

3538 

Jan.  12,  '04 

165 

6 

11 

118 

72 

115 

425 

560 

E 

525 

1.18 

2809 

4099 

Feb.  9,  '04 

165 

11 

5 

142 

117 

125 

600 

880 

E 

510 

1.25 

2640 

4504 

Feb.  23,  '04 

165 

12 

5 

130 

95 

120 

580 

960 

E 

520 

1.18 

2813 

4678 

Mar.  8,  '04 

162 

11 

7 

125 

80 

110 

550 

875 

E 

500 

1.21 

2916 

4656 

Mar.  22,  '04 

165 

10 

2* 

125 

85 

110 

600 

830 

E 

500 

1.16 

1986 

3736 

Apr.  2,  '04 

161 

11 

8 

140 

110 

116 

720 

1030 

E 

495 

1.17 

3063 

5178 

*  Sore  arm. 


PHYSIOLOGICAL  ECONOMY   IN    NUTRITION 


COHN. 


1 

a 

3 

P. 

3 

,4 
1 

•e 

1 

Left  Hand.  1 

li 

1 

o 

x 
3 

I 

Vault  and 
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£> 

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u 

One-fourth 
Mile  Run.  | 

Product. 

rt- 

es 

Nov.  13,  '03 

142 

3 

6 

50 

75 

80 

245 

340 

D 

320 

2.30 

1420 

2188 

Nov.  23,  '03 

144 

7 

5 

105 

95 

87 

270 

430 

D 

360 

1.38 

1802 

2687 

Dec.  1,  '03 

145 

7 

8 

85 

70 

105 

310 

490 

D 

350 

1.28 

2253 

3313 

Dec.  15  '03 

141 

89 

65 

80 

270 

370 

r> 

360 

1  25 

Dec.  29,  '03 

142 

6 

7 

80 

60 

87 

230 

380 

D 

320 

1.33 

1846 

2513 

Jan.  12,  '04 

141 

1 

9 

70 

70 

80 

280 

370 

F 

350 

1.20 

1410 

2290 

Jan.  26,  '04 

140 

6 

5 

112 

73 

TOO 

300 

370 

F 

365 

1.18 

1542 

2497 

Feb.  9,  '04 

142 

6 

10 

90 

75 

90 

350 

475 

F 

360 

1.19 

2280 

3360 

Feb.  23/04 

143 

7 

11 

85 

90 

100 

260 

450 

F 

370 

1.16 

2583 

3568 

Mar.  22,  '04 

142 

8 

10 

85 

99 

100 

260 

360 

E 

360 

1.16 

2556 

3460 

Apr.  1,  '04 

138 

9 

11 

90 

90 

97 

370 

580 

E 

400 

1.14 

2775 

4002 

SLINEY 

Photograph  taken  at  the  close  of  the  experiment. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      273 


BROYLES. 


OH 

1 

1 

Is' 

t!  a 

f 

a 
H 

3 

- 

1 

X 

1 

1 

I 

|| 

Iff 

31 

6 

li 

1 

1 

Nov.  13,  '03 

130 

6 

4 

105 

95 

90 

340 

560 

D 

485 

1.45 

1370 

2560 

Nov.  23,  '03 

127 

9 

10 

95 

100 

95 

370 

630 

F 

465 

1.17 

2422 

3007 

Dec.  1/03 

130 

13 

11 

130 

120 

105 

420 

680 

F 

480 

1.14 

3126 

4581 

Dec.  15,  '03 

129 

9 

13 

110 

110 

125 

370 

470 

F 

510 

1.12 

2843 

4023 

Dec.  29..  '03 

123 

15 

11 

105 

90 

125 

300 

600 

E 

480 

1.14 

3204 

4424 

Jan.  12/03 

126 

15 

12 

101 

95 

130 

370 

580 

E 

485 

1.14 

3415 

4691 

Jan.  26/04 

130 

10 

8 

103 

95 

120 

470 

890 

E 

480 

1.15 

2345 

4022 

Feb.  9/04 

130 

10 

10 

105 

105 

115 

610 

625 

E 

500 

1.15 

2615 

4075 

Feb.  23,  '04 

134 

12 

6 

115 

100 

115 

550 

850 

E 

605 

1.15 

2425 

4155 

Mar.  8/04 

132 

15 

8 

110 

110 

120 

525 

900 

E 

510 

1.17 

3047 

4812 

Mar.  22,  '04 

138 

12 

12 

110 

110 

125 

470 

850 

E 

510 

1.14 

3320 

4989 

Apr.  2/04 

133 

15 

13 

105 

110 

135 

560 

875 

E 

516 

1.15 

3745 

5530 

The  main  things  in  Dr.  Anderson's  report  especially  to  be 
emphasized  are  (1)  the  gain  in  self-reliance  and  courage  of 
the  men  under  training,  indicative  as  the}'  are  of  the  better 
physical  condition  of  their  bodies,  and  (2)  the  marked  in- 


18 


274      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

crease  in  their  strength  as  indicated  by  the  steady  improve- 
ment in  the  strength  or  dynamometer  tests.  Obviously,  the 
daily  training  to  which  the  men  were  subjected  in  the  Gym- 
nasium is  not  to  be  overlooked  as  one  factor  in  bringing 
about  the  gain  in  accuracy  and  skill,  and  indeed  this  factor 
must  count  for  something  in  explaining  the  general  gain 
in  bodily  strength,  but  increased  skill  alone  will  not  ac- 
count for  the  great  gain  in  muscular  power. 

The  results  of  these  systematic  tests  make  it  very  evident 
that  the  men  were  not  being  weakened  by  the  lowered  intake 
of  proteid  food.  On  the  contrary,  their  ability  to  do  muscular 
work  was  greatly  increased ;  a  fact  which  cannot  well  be  con- 
nected with  anything  other  than  the  physiological  economy 
which  was  being  practised.  There  must  be  enough  food  to 
make  good  the  daily  waste  of  tissue,  enough  food  to  furnish 
the  energy  of  muscular  contraction,  but  any  surolus  over  and 
above  what  is  necessary  to  supply  these  needs  is  not  only  a 
waste,  but  may  prove  an  incubus,  retarding  the  smooth  work- 
ing of  the  machinery  and  detracting  from  the  power  of  the 
muscular  mechanism  to  do  its  best  work. 

The  figures  showing  the  total  strength  of  the  men  in 
October,  1903,  on  their  ordinary  diet,  and  on  the  second  day 
of  April,  1904,  when  the  experiment  was  nearing  completion 
are  certainly  very  impressive. 

TOTAL   STRENGTH 

October  April 

Henderson 2970  4598 

Oakman 3445  5055 

Morris 2543  4869 

Zooman 3070  5457 

Coffman 2835  6269 

Steltz 2838  4581 

Loewenthal 2463  5277 

Sliney 3245  5307 

Fritz 2504  5178 

Cohn 2210  4002 

Broyles 2560  5530 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       275 

Here  we  see  gains  in  strength  of  100  per  cent  in  some 
cases,  while  CofTman  shows  an  improvement  so  marked  as  to 
be  almost  marvellous.  While  there  can  be  no  question  that 
a  certain  amount  of  this  gain  is  to  be  attributed  to  the  prac- 
tice incidental  to  these  months  of  work  in  the  Gymnasium,  it 
is  equally  clear  that  a  large  part  of  the  gain  is  due  to  the 
improved  physical  condition  df  the  men's  bodies,  for  which 
the  change  in  diet  must  be  considered  as  responsible.  In  any 
event,  the  change  from  the  ordinary  diet  to  a  diet  compara- 
tively poor  in  proteid  has  not  resulted  in  any  physical  dete- 
rioration. On  the  contrary,  there  is  every  indication  of  a 
marked  improvement  in  physical  condition.  In  this  connec- 
tion the  following  note  from  Dr.  DeWitt,  commanding  the 
detachment,  is  of  interest : 

832  TEMPLE  STREET,  NEW  HAVEN,  CONN., 
March  30,  1904. 

Professor  RUSSELL  H.  CHITTENDEN, 

Director  Sheffield  Scientific  School, 
NEW  HAVEN,  CONN. 

Sm,  —  In  compliance  with  your  verbal  request  I  have  the  honor 
to  inform  you  that  at  this  date  the  men  of  this  detachment  are  all 
in  good  physical  condition. 

Very  respectfully, 

(Signed)        WALLACE  DEWITT, 
1st  Lieut,  and  Asst.  Surgeon  U.  S.  Army, 
Commdg.  Vet.  H.  C. 

Finally,  attention  may  be  called  to  the  photographs  of  the 
men,  taken  just  prior  to  the  close  of  the  experiment,  from 
which  may  be  gained  some  idea  of  their  physical  condition  so 
far  as  it  can  be  judged  by  external  appearance.  Certainly, 
there  is  no  indication  in  these  photographs  of  any  lack  of 
bodily  vigor.  On  the  contrary,  there  is  good  muscular 
development,  without  any  undue  amount  of  fat,  and  indeed 
every  indication  of  a  good  bodily  condition,  coupled  with  that 
appearance  of  quickness  and  alertness  that  belongs  to  the  well- 
developed  man,  in  *a  state  of  physiological  balance.  The 


276      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

photographs  scattered  through  this  section  of  the  book,  show- 
ing the  soldiers  at  work  in  the  gymnasium,  likewise  give 
some  idea  of  the  lighter  forms  of  exercise  they  followed  each 
day  in  the  training  of  bodily  movements. 

What  now  is  to  be  said  regarding  the  nervous  condition  of 
the  men ;  i.  e.,  their  ability  to  respond  to  stimulation  or,  in 
other  words,  their  mental  quickness  or  reaction  time?  To 
study  this  question,  the  soldiers  Avere  sent  with  regularity  to 
the  Yale  Psychological  Laboratory,  where  their  reaction  time 
was  studied  with  great  care.  The  results  of  this  investiga- 
tion are  contained  in  the  following  report  made  by  Dr.  Charles 
H.  Judd,  in  charge  of  the  Yale  Psychological  Laboratory. 

REPORT  ON  REACTION  TIME. 

In  order  to  test  the  quickness  of  the  members  of  the  Hospital 
Corps  Detachment,  and  to  determine  whether  the  changes  in  diet 
affected  in  any  way  their  ability  to  respond  promptly  to  sen- 
sory stimulation,  each  man  was  carried  through  a  series  of  reac- 
tion experiments  at  the  Yale  Psychological  Laboratory.  The 
method  of  the  experiments  was  that  regularly  employed  in  simple 
reaction  time  experiments.  The  person  whose  reaction  time  is  to 
be  measured  is  seated  in  a  comfortable  position  with  his  finger  press- 
ing on  an  electric  key.  He  is  told  that  he  is  to  lift  his  finger  from 
the  key  as  quickly  as  possible  when  he  hears  a  given  sound-signal. 
The  sounder  which  produces  this  signal  and  the  electric  key  are 
placed  in  a  circuit  with  a  standard  time-measuring  apparatus  — 
the  Hipp  Chronoscope.  This  chronoscope  is  arranged  so  that  it 
begins  to  record  the  instant  the  sound  is  given  and  stops  the  in- 
stant the  reactor  lifts  his  finger.  The  dial  of  the  chronoscope 
shows  in  thousandths  of  a  second  (hereafter  designated  by  the 
technical  term  sigmas)  the  time  that  elapses  between  the  sound  to 
which  the  reactor  is  to  respond  and  the  movement  of  response. 
The  chronoscope  was  tested  at  frequent  intervals  by  means  of  a 
standard  pendulum  and  errors  in  the  record  are  well  under  two 
sigmas. 

The  time  which  is  measured  by  this  method  is  occupied  chiefly 
by  nervous  processes.  The  following  factors  may  be  specified: 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       277 

First,  the  auditory  organ  is  aroused  by  the  sound  ;  second,  the 
afferent  nerve  transmits  the  stimulation  to  the  central  nervous 
system  ;  third,  the  central  nervous  system  carries  the  energy  to 
the  motor  nerves;  fourth,  the  efferent  motor  nerves  transmit  the 
stimulus  to  the  muscles ;  and  finally,  some  time  is  required  by  the 
muscle  for  its  contraction.  It  will  be  seen,  accordingly,  that 
the  chief  factors  of  a  reaction  are  nervous  processes,  and  since 
the  external  conditions  of  successive  reactions  are  in  all  respects 
uniform,  any  variations  in  the  time  of  a  given  person's  reactions 
may  be  regarded  as  indicating  variations  in  the  nervous  condition 
of  the  reactor.  In  view  of  the  instability  of  nervous  conditions, 
it  is  necessary  to  eliminate  any  slight  or  merely  temporary  fluctua- 
tions by  taking  each  time  a  given  reactor  is  tested  a  series  of  re- 
actions. For  this  reason,  -a  series  of  ten  reactions  was  taken  with 
each  of  the  men  every  two  weeks  during  November,  December,  and 
January.  After  an  interval  of  two  months,  namely,  on  March  30, 
31,  and  April  1,  two  final  series  were  made  with  each  man. 

The  results  are  presented  in  tables  1  to  5.  The  dates  in  the 
first  column  indicate  the  day  on  which  each  individual  set  of  ten 
reactions  was  taken.  The  second  column  presents  the  averages 
of  each  ten  reactions  in  sigmas.  The  third  column  gives  the  mean 
variations  of  the  various  single  reaction  times  from  the  average. 
The  fourth  column  gives  the  variations  of  the  day's  average,  re- 
corded in  column  2,  from  the  general  average  of  that  individual 
for  all  his  experiments.  These  general  averages  are  presented  in 
table  6.  At  the  bottom  of  each  complete  column  of  averages  will 
be  found  the  group  average.  This  quantity  is  obtained  by  averag- 
ing the  results  from  all  the  members  of  the  squad  for  periods  of, 
approximately,  two  weeks 

The  mean  variations  in  the  third  column  make  it  clear  that  the 
subjects  did  not  settle  down  into  what  could  be  regarded  as  trained 
subjects.  Trained  subjects  are  expected  to  give  mean  variations 
which  are  consistently  within  the  limits  of  10  per  cent  of  the 
average.  While  there  are,  of  course,  instances  in  which  the  mean 
variation  falls  within  this  limit,  there  is  no  consistent  exhibition 
of  the  regularity  indicative  of  thorough  practice.  This  fact  is  fur- 
ther confirmed  by  a  comparison  of  the  results  of  March  30,  31, 
and  April  1  with  those  of  the  earlier  months.  At  the  end  of 
March,  all  effects  of  practice  in  November,  December,  and  January, 


278      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

except  the  most  general,  may  be  regarded  as  having  disappeared : 
and  yet  the  averages  and  variations  for  the  March  and  April  dates 
resemble  closely  those  of  the  month  immediately  preceding  and 
also  those  of  November.  The  effects  of  practice  may,  accordingly, 
be  regarded  as  insignificant. 

This  lack  of  special  training  accounts  for  the  large  variations 
which  appear  in  some  cases.  As  is  usual  in  reaction  experiments, 
the  signal  to  which  the  reactors  were  to  respond  was  in  each  case 
preceded  by  about  two  seconds  by  a  bell  signal  to  arouse  atten- 
tion. Conditions  were  thus  rendered  as  nearly  uniform  as  pos- 
sible, but  the  variations  indicate  in  three  or  four  cases  exceptional 
lapses  of  attention.  Such  exceptional  cases  can  be  eliminated 
without  prejudicing  the  final  validity  of  the  results  by  substituting 
the  median  for  the  averages.  In  table  7,  the  medians  are  grouped 
together  and  show  even  more  than  the  tables  of  average  the  ab- 
sence of  any  general  variation  during  the  period  of  the  tests. 

The  obvious  conclusion  from  these  tests  is  that  the  quickness  of 
the  members  of  the  squad  underwent  no  general  change  during 
the  whole  period  covered  by  the  test.  Individual  members  showed 
variations  from  time  to  time,  but  these  variations  are  clearly  acci- 
dental in  character,  for  they  show  no  regular  tendencies  and  are 
in  no  way  related  to  the  changes  in  the  character  and  amount  of 
the  diet. 

(Signed)        CHARLKS  II.  JUDD. 
April  12,  1904. 

The  following  tables  give  all  the  data  upon  which  the  fore- 
going conclusions  are  based,  being  furnished  by  Dr.  Judd  and 
Mr.  Warren  M.  Steele,  Assistant  in  Psychology,  by  whom  the 
observations  were  made.  Dr.  Cloyd  N.  McAllister,  Instruc- 
tor in  Psychology,  was  also  associated  in  the  making  of  these 
observations. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       279 


TABLE   1.  —  OCTOBER,  1903. 


Name. 

Date. 

Avg. 

M.  V. 

Var. 
from 
G.  A. 

Date. 

Avg. 

M.  V. 

Var. 
from 
G.  A. 

I.    Coffman    .     .     . 

17 

207.4 

34.1 

8.7 

II.   Henderson      .     . 

17 

179.9 

31.5 

21.2 

III.   Loewentlial    .     . 

17 

216.9 

43.5 

7.8 

IV.    Morris  .... 

17 

227.7 

19.8 

3.7 

V.   Oakman     .     .     . 
VI.   Sliney    .... 
VII.   Steltz    .... 
VIII.    Zooman     .     .     . 

17 

22 
17 
17 

222.7 
262.4 
167.7 
264.9 

65.4 
33.1 
163 
32.1 

4.8 
49.9 
20.4 
50.0 

27 
29 
27 

223.5 
204.5 
195.0 

28.8 
46.2 
21.1 

5.6 
8.0 
6.9 

IX    Fritz      .... 

X.   Broyles 

XL    Cohn     .... 

Group  average  (8  only) 

218.7 

TABLE  2.  — NOVEMBER,  1903. 


Name. 

1 

to 

<< 

>• 

g 

•4 
d 

i 

j 

£ 

H 

> 
* 

«i 
6 

1 

j 

si 
> 

•4 

t> 
3 

<i 
6 

jj 

I    Cofftnan 

6 

303.7 

379 

876 

20 

215.9 

228 

05 

II.   Henderson 

o 

2485 

729 

474 

19 

198.2 

220 

919 

III    Loewentlial 

18 

1901 

23.7 

346 

30 

229.7 

374 

50 

IV    Morris 

25 

2486 

450 

172 

V    Oakman 

10 

1859 

139 

320 

24 

212  1 

21  9 

58 

VI.   Sliney    .     . 
VII    Steltz 

12 

10 

2001 
2032 

25.3 
457 

11.0 
151 

26 
24 

209.2 
1638 

24.6 
31  4 

3.3 
243 

... 

VIII    Zooman 

5 

192  0 

292 

229 

19 

1838 

234 

31  1 

IX.   Fritz      .     . 
X    Broyles 

2 

240.1 

17.3 

19.5 

17 

17 

204.8 
1847 

18.2 
230 

15.8 
32 

30 

223.8 

52.3 

3.2 

XI    Cohn      .     . 

*8 

2791 

50,7 

703 

Group  average 

2118 

280      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 
TABLE   3.  —  DECEMBER,  1903. 


Name. 

\ 

£ 

* 

6 

I 

I 

bo 

* 

d 

«« 

> 

I 

bb 

> 

1 

*M 
cS 

I.  Coffman  .  . 
II    Henderson 

4 

230.1 

22.5 

14.0 

18 
31 

184.7 
1870 

21.4 
100 

31.4 
141 

III   Loewenthal 

11 

2246 

330 

01 

96 

217  9 

105 

68 

IV    Morris 

9 

237  7 

164 

63 

2766 

808 

452 

V    Oakman 

6 

233.5 

19.5 

156 

99 

2205 

175 

2.6 

VI    Sliney   .  .  . 

10 

218.3 

25.4 

58 

94 

1971 

941 

154 

VII    Steltz 

8 

1783 

159 

98 

99 

201  7 

903 

136 

VIII.  Zooman  .  . 
IX.  Fritz  .... 

3 

14 

292.7 
187.4 

42.4 
16.1 

77.8 
33*? 

17 
'98 

248.1 
200.7 

71.1 

994 

33.2 

31 

206.9 

35.0 

8.0 

X.  Broyles    .  . 

1 

180.3 

13.8 

76 

15 

188.0 

958 

0  1 

XI.  Cohn  .... 

7 

243.3 

111.1 

345 

91 

177.0 

169 

31  8 

Group  averages 

222.6 

209.0 

TABLE  4.  —  JANUARY  AND  FEBRUARY,  1904. 


d 

3 

2 

Name. 

~£ 

>P 

!> 

0 

£ 

bo 

^ 

a 

£ 

A 

£» 

a 

H 

•< 

ri 

8 

A 

4 

s 

1 

P 

«l 

B 

1 

£ 

1 

si 

I.    Coffman  .    . 

1 

188.5 

22.4 

27.6 

15 

246.4 

60.5 

30.3 

29 

198.2 

14.2 

17.9 

Feb. 

II.    Henderson 

7 

206.8 

14.2 

5.7 

21 

180.9 

8.9 

20.2 

4 

172.1 

15.0 

29,0 

III.    Loewenthal 

8 

208.0 

13.2 

16.7 

22 

201.8 

16,5 

199 

IV.    Morris    .     . 

6 

260.4 

39.9 

29.0 

20 

222.3 

36.0 

9.1 

3 

244.0 

15.6 

12.6 

V.   Oakman 

5 

235.7 

33.4 

17.8 

19 

215.5 

17.8 

2.4 

2 

197.0 

198 

20,9 

VI.   Sliney     .     . 

14 

186.6 

20.0 

25,9 

28 

1679 

11.8 

446 

VII.    Steltz     .     . 

5 

211.5 

9.1 

23.4 

19 

200.4 

29.2 

12.3 

2 

169.9 

13.9 

18.2 

VIII.   Zooman  .     . 

7 

237.6 

106.2 

22.7 

21 

197.0 

13.0 

17.9 

4 

164.5 

6.9 

50.4 

IX.   Fritz  .    .     . 

11 

240.5 

73.9 

19.9 

25 

183.9 

15,9 

367 

X.   Broyles  .     . 

12 

211.6 

333 

23.7 

26 

2036 

21  7 

157 

XL   Cohn.     .     . 

4 

187.1 

34.3 

21.7 

18 

195.8 

23.7 

13.0 

1 

195.4 

47.2 

13.4 

Group  averages 

215,8 

202.3 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION     281 


TABLE  5. —  MARCH  AND  APRIL,  1904. 


6 

6 

Name. 

1 

§ 

« 

ti 

>: 

*i 

$ 

t>b 

>: 

, 

m 

> 

ce 

0 

«! 

a 

> 

0 

* 

I.    Coffman    .     .     . 

30 

191.9 

13.7 

24.2 

1 

194.4 

25.9 

21.7 

II.    Henderson     .     . 

31 

195.2 

15.2 

5.9 

1 

241.3 

27.2 

40.2 

III.   Loewenthal  .     . 

31 

231.9 

45.9 

7.2 

291.0 

49.6 

66.3 

IV.   Morris  .... 

31 

174.4 

11.4 

57.0 

190.7 

18.6 

40.7 

V.   Oakman    .     .     . 

31 

223.2 

47.2 

5.3 

226.3 

52.0 

8.4 

VI.    Sliney  .... 

30 

239.3 

47.1 

16.8 

0 

u 

239.6 

11.8 

17.1 

VII.   Steltz   .... 

30 

193.5 

34.0 

5.4 

193.3 

29.3 

5.2 

VIII.   Zooman     .   \     . 

30 

196.6 

11.6 

18.3 

179.8 

15.6 

35.1 

IX.  Fritz     .... 

31 

244.5 

48.9 

23.9 

259.7 

39.3 

39.1 

X.   Broyles     .     .     . 

30 

180.0 

19.4 

0.1 

182.6 

23.6 

5.3 

XI.   Cohn    .... 

31 

210.8 

21.7 

2.0 

181.7 

12.0 

27.1 

Group  averages    .     .     . 

207.4 

216.4 

TABLE  6. 


if 

| 

if 

I 

Ij 

t-i 

n 

o 

41 

I.  Coffman    .     .     . 

216.1 

26.4 

VII.  Steltz     .    .    . 

188.1 

14.0 

II.  Henderson     .     . 

201.1 

20.7 

VIII.  Zooman      .     . 

214.9 

33.4 

III.  Loewenthal  .     . 

224.7 

17.5 

IX.  Fritz       .     .     . 

220.6 

23.5 

IV.  Morris  .     .    -.     . 
V.  Oakman    .     .     . 

231.4 
217.9 

24.5 
11.0 

X.  Broyles.     .     . 
XI.  Cohn      .     .     . 

187.9 
208.8 

8.8 
26.7 

VI.  Sliney  .... 

212.5 

19.7 

General  group  average     . 

21 

1.6 

282      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


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PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       283 

CHARACTER  OF  THE  BLOOD. 

One  question  that  naturally  arises  in  considering  the  possi- 
ble effects  of  a  diminished  proteid  intake  upon  bodily  health  is 
whether  a  continued  diminution  of  proteid  food  will  have 
any  influence  upon  the  character  and  composition  of  the  blood. 
It  might  be  claimed,  for  example,  that  a  lowering  of  the  quan- 
tity of  proteid  food  below  the  ordinarily  accepted  standards 
will  eventually  result  in  a  deterioration  in  the  character  of 
the  blood.  Obviously,  if  such  should  prove  to  be  the  case,  it 
would  at  once  emphasize  the  necessity  for  higher  standards  of 
proteid  feeding.  Further,  there  might  result  marked  changes 
in  the  luemoglobin-content  of  the  blood  in  connection  with 
a  lowered  proteid  metabolism  long  continued.  With  these 
thoughts  in  mind,  a  careful  study  of  the  blood  of  the  soldiers  has 
been  made  from  time  to  time,  with  special  reference  to  deter- 
mining the  number  of  erythrocytes  and  leucocytes  in  the  fluid, 
attention  also  being  paid  to  the  percentage  of  haemoglobin. 

Four  distinct  observations  were  made,  as  a  rule,  upon  each 
man,  namely,  in  the  months  of  October,  December,  January, 
and  March.  The  results  are  tabulated  in  the  accompanying 
tables.  Examination  of  these  results  shows  that,  as  a  rule,  the 
number  of  erythrocytes,  or  red  blood  corpuscles,  was  some- 
what increased  during  this  period  of  lowered  proteid  feeding. 
We  are  not  disposed,  however,  to  lay  very  much  stress  upon 
this  apparent  increase,  because  it  is  not  sufficiently  marked  to 
carry  much  weight,  especially  in  view  of  the  difficulties  attend- 
ing the  obtaining  of  great  accuracy  in  blood  counts  in  general. 
Regarding  the  leucocytes,  the  figures  are  less  definite,  but  may 
be  fairly  interpreted  as  indicating  practically  no  appreciable 
change  in  the  number  of  white  corpuscles.  Similarly,  the 
haemoglobin-content  shows  no  distinct  alteration.  Hence,  the 
conclusion  is  that  the  physiological  economy  practised  by 
the  soldiers  during  their  six  months'  stay  in  New  Haven,  and 
especially  the  marked  diminution  in  the  amount  of  proteid  food 
consumed,  did  not  result  in  any  deterioration  of  the  blood, 
so  far  as  it  can  be  measured  by  the  number  of  contained  ery- 
throcytes and  leucocytes,  and  by  the  content  of  hsemoglobin. 


284      PHYSIOLOGICAL   ECONOMY   IN  NUTRITION 


Date. 

Erythrocytes 
per  cmm. 

Leucocytes 
per  cmm. 

Haemoglobin 
per  cent. 

OAKMAN. 
Oct    23  1903           

5,480,000 

7,300 

82 

Dec     1   1903       

6,000,000 

•     9,500 

82 

Jan    26  1904                          .     .     . 

4,670,000 

12,500 

80-81 

Mar.  22,  1904  

SLINEY. 
Oct    22  1903       

6,560,000 
5,450,000 

6,000 
11,500 

84-85 
85 

Nov  20  1903       

6,070,000 

8,800 

84 

Jan.    19,  1904  
Mar  15  1904                

4,058,000 
6  208  000 

11,100 
8,400 

76 
82 

BATES. 
Oct   13  1903  

5  088,000 

12,000 

77 

Nov  10  1903  

7,344,000 

13,600 

96 

COFFMAN. 

Oct.  13,  1903  
Nov  10  1903                .    . 

6,024,000 
7  544  000 

9,300 
8600 

84 
94 

Feb     2  1904                     .... 

3  160  000 

11  300 

78 

Mar  18  1904  

5  568  000 

10000 

74 

COHN. 
Nov  23  1903 

5  952  000 

17200 

94 

Feb     2  1904 

6  000  000 

13600 

87-88 

Mar  18  1904 

7  000  000 

9000 

85-86 

LOEWENTHAL. 

Oct.   16,  1903  
Nov  20  1903 

6,392,000 
6  780  000 

5,900 
5000 

84 
85 

Jan.   25,  1904  
Mar.  22,  1904  

6,500,000 
7  000  000 

11,200 
10  200 

85 
86-87 

MORRIS. 
Oct.  14  1903 

6  728  000 

11  300 

84  85 

Nov.  10,  1903  . 

6  620  000 

8  100 

90-91 

Feb.    8,  1904  
Mar.  15,  1904  

6,000,000 
5,000,000 

9,600 
10,200 

87-88 
85 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      285 


Date. 

Erythrocytes 

per  ciiiiu  . 

Leucocytes 
per  cmm. 

Haemoglobin 
per  cent. 

STELTZ. 
Get    16  1903  

6  792  000 

12400 

85-86 

Nov.  20,  1903  .     .     .     f    .     .     .    . 
Feb.    8,  1904  
Mar  15  1904 

5,500,000 
5,000,000 
7  000  000 

13,800 
14,700 
14  800 

88 
86-87 
85 

BROYLES. 

Nov  24  1903 

5  310  000 

9200 

89 

Jan.  19,  1904  
Mar.  15  1904  

6,200,000 
6  600  000 

6,100 
8800 

80 
85 

ZOOM  AN. 
Oct.  22,  1903  
Nov.  24  1903  

6,024,000 
5,136,000 

9,300 
6700 

91 
94 

Feb     8  1904  

7,760,000 

16000 

87  88 

Mar.  22,  1904  

DAVIS. 
Oct.   13  1903  

4,800,000 
4,160,000 

13,600 
5700 

88 
86-87 

Nov.  10  1903  

5,850,000 

9200 

88 

FRITZ. 
Nov.    2,  1903  

4,776,000 

9800 

87-88 

Dec      1   1903 

6  048  000 

9200 

94 

Jan    19  1904 

5  848  000 

10000 

84 

Mar.  15  1904                .              .    . 

5  784  000 

6400 

92 

HENDERSON. 
Oct    16  1903  . 

7  192  000 

16000 

87 

Nov.  20  1903       

5  760  000 

10200 

84 

Jan.   25,  1904  
Mar.  18,  1904  

6,800,000 
8,144,000 

8,000 
15,000 

79-80 

GENERAL  CONCLUSIONS. 

Careful  consideration  of  the  foregoing  data,  taken  in  their 
entirety,  must  lead  the  unbiassed  thinker  to  admit  the  possi- 
bilities of  physiological  economy  in  nutrition.  That  there  is 
no  real  need  for  a  daily  diet  containing  118  grams  of  proteid 
food  seems  clearly  indicated.  The  members  of  the  soldier  de- 
tachment lived  without  discomfort  for  a  period  of  five  months 
on  amounts  of  proteid  food  not  more  than  one-half  that  called 


286       PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

for  by  the  ordinary  standard  dietaries,  and  this  without  increas- 
ing the  amount  of  non-nitrogenous  food.  Body-weight,  nitro- 
gen equilibrium,  physical  strength  and  vigor,  ability  to  respond 
to  sensory  stimulation,  the  composition  and  general  condition 
of  the  blood,  all  remained  unimpaired  under  a  daily  diet  involv- 
ing the  metabolism  of  only  7  to  8  grains  of  nitrogen  per  day 
and  with  a  fuel  value  of  less  than  2800  calories  per  da}^. 

Further,  the  practice  of  such  economy  led  to  marked  im- 
provement in  the  working  of  the  neuro-muscular  machinery, 
sufficiently  noticeable  to  attract  the  attention  of  the  men 
themselves,  apart  from  the  records  of  the  dynamometer,  etc. 
Indeed,  it  has  been  the  universal  feeling  among  all  the  sub- 
jects of  experiment  that  they  were  less  conscious  of  fatigue 
than  formerly,  or  that  they  could  do  more  work  without  the 
feeling  of  fatigue  that  is  usually  so  conspicuous  after  heavy 
work,  or  long-continued  muscular  strain.  We  thus  have  for 
consideration  an  added  factor,  viz.,  the  possible  improvement 
of  the  physical  condition  of  the  body  under  a  lowered  proteid 
intake.  This  question,  however,  we  shall  discuss  more  fully 
later  on.  It  is  enough  for  the  present  to  simply  emphasize 
the  fact  that  with  a  greatly  diminished  proteid  metabolism 
the  body  suffers  no  harm,  the  muscular  machinery  is  as  well 
able  to  perform  its  work  as  usual,  and  consequently  there 
would  seem  to  be  no  adequate  reason  why  our  daily  dietary 
should  be  cumbered  with  such  quantities  of  proteid  matter 
as  are  generally  considered  necessary  for  health  and  strength. 

There  is  one  point  of  great  importance  in  this  connection 
that  should  not  be  overlooked,  viz.,  whether  the  power  of  re- 
sistance toward  disease  is  diminished  in  any  way  by  a  con- 
tinued low  proteid  intake.  This  is  surely  a  proper  question, 
and  one  that  must  be  carefully  considered.  Fortunately  or 
unfortunately,  we  have  no  facts  at  our  disposal.  We  have  the 
belief,  however,  engendered  by  the  results  so  far  obtained,  that 
there  is  no  good  ground  for  assuming  the  body  to  be  any  more 
susceptible  to  disease  under  conditions  of  low  proteid  metab- 
olism than  when  supplied  with  an  excess  of  proteid  food. 
Indeed,  it  has  been  somewhat  remarkable  how  free  from  all 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      287 

troubles  —  even  during  a  very  trying  winter  —  the  subjects  of 
this  experiment  have  been.  We  believe  that  economy  in  the 
use  of  proteid  food,  curtailment  of  proteid  metabolism  to  a 
degree  commensurate  with  the  real  needs  of  the  body,  will 
prove  helpful  to  health,  but  we  have  no  convincing  facts  to 
present,  —  only  the  simple  statement  that  all  the  men  have 
been  well  and  remarkably  free  from  colds  and  other  minor  ail- 
ments all  through  the  experiment. 

It  is  a  remarkable  and  suggestive  fact  that  when  a  person 
has  once  practised  physiological  economy  in  his  diet  suffi- 
ciently long  for  it  to  have  become  in  a  measure  a  habit,  he  has 
no  desire  to  return  to  a  fuller  dietary  rich  in  proteid  matter. 
This,  it  seems  to  the  writer,  is  convincing  proof  that  both  body 
and  mind  are  fully  satisfied  with  the  smaller  amounts  of  food, 
and  argues  in  favor  of  the  latter  being  quite  adequate  for  the 
physiological  needs  of  the  organism.  In  this  connection,  the 
writer  presents  a  few  lines  received  during  the  .summer  from 
one  of  the  soldier  detachment.  Nine  of  these  men,  after  com- 
pleting their  work  at  New  Haven  early  in  April,  1904,  were 
detailed  for  service  at  St.  Louis,  and  the  letter  which  is  quoted 
was  written  simply  to  ask  concerning  some  photographs  that 
had  been  promised  them.  In  the  letter,  however,  occur  two 
or  three  sentences  which  are  interesting  and  suggestive. 

WORLD'S  FAIR  GROUNDS,  ST.  Louis,  Mo., 

July  8,  1904. 
Professor  RUSSELL  H.  CHITTENDEN: 

DEAR  SIR,  —  Oil  behalf  of  the  men  that  were  undergoing  the 
"Food  Test "  conducted  by  you  last  winter,  I  write  these  few 
lines  asking  whether  we  are  entitled  to  any  of  the  photographs 
that  were  taken  of  us  in  the  Yale  Gymnasium  the  hist  two  days 
we  were  there.  .  .  .  The  men  are  all  in  first-class  condition 
as  regards  their  physical  condition,  and  are  all  very  thankful  to 
you.  We  eat  very  little  meat  now  as  a  rule,  and  would  willingly 
go  on  another  test.  Enclosed  you  will  find  a  list  of  the  men  as 
follows:  Private  1st  Class  Jonah  Broyles;  Private  1st  Class 
William  E.  Coffman ;  Private  1st  Class  James  D.  Henderson; 
Private  1st  Class  Maurice  D.  Loewenthal;  Private  1st  Class 


288      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

William  Morris  ;  Private  1st  Class  William  F.  Sliney ;  Private  1st 
Class  John  J.  B.  Steltz  ;  Private  1st  Class  Ben  Zooman ;  Private 
1st  Class  William  Oakman. 

Trusting  I  may  hear  from  you  in  the  near  future,  I  am, 
Very  respectfully, 

(Signed)        JOHN  J.  B.  STELTZ. 
Medical  Department  Exhibit  U.  S.  Army, 
World's  Fair  Station. 


DAILY  DIETARY  OF  THE  SOLDIER  DETAIL  FROM  OCTOBER 
2,  1903,  TO  APRIL  4,  1904. 

For  the  first  two  weeks  of  their  stay  in  New  Haven,  the 
soldiers  were  given  their  ordinary  army  ration,  which  is  rich 
in  meat  and  consequently  had  a  high  content  of  proteid  or 
nitrogen.  The  detachment  had  their  own  cook  and  helper, 
and  their  food  was  prepared  for  them  as  they  had  always  been 
accustomed  to  it.  Further,  they  had  at  this  time  perfect 
freedom  as  to  the  quantity  of  food  to  be  eaten,  the  figures 
given  in  the  earlier  days  representing  their  own  choice  of 
quantity.  Later,  by  the  beginning  of  the  third  week,  the  diet 
was  modified  somewhat  by  the  introduction  of  other  articles 
in  place  of  meat,  especially  at  breakfast,  so  that  the  total 
nitrogen  intake  was  diminished  in  some  degree,  but  the  men 
were  still  allowed  freedom  as  to  quantity.  From  November 
to  the  close  of  the  experiment  in  April,  both  the  character 
and  .quantity  of  the  food  for  each  meal  were  prescribed,  but 
great  care  was  exercised  to  see  that  the  men  were  fully  satis- 
fied. Changes  were  made  gradually  and  no  discomfort  was 
felt,  or  at  least  no  complaint  was  made,  although  the  men 
were  frequently  questioned  and  encouraged  to  comment  upon 
the  dietary  and  to  make  suggestions, 

The  dietary,  however,  speaks  for  itself,  and  a  careful  perusal 
of  the  daily  record,  with  reference  both  to  the  character  of  the 
food  and  the  quantities  employed,  will  give  clearer  and  more 
exact  information  as  to  the  changes  introduced  than  any 
verbal  description.  The  only  statement  that  need  be  made 
is  that  the  heavier  proteid  foods  were  greatly  reduced  in 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION      289 

amount,  and  replaced  in  a  measure  by  the  lighter  carbohydrate 
foods.  Finally,  it  may  be  said  that  while  vegetable  foods 
eventually  predominated,  there  was  at  no  time  a  complete 
change  to  a  vegetable  diet. 


Friday,  October  2,  1903. 

Breakfast.  —  Beefsteak  222  grams,  fried  potatoes  234  grams,  onions  34  grains, 
gravy  68  grams,  bread  144  grams,  coffee  679  grams,  sugar  18  grains. 

Dinner. —  Beef  171  grams,  boiled  potatoes  350  grams,  onions  55  grams,  bread 
234  grams,  coffee  916  grams,  sugar  27  grams. 

Supper.  —  Corned  beef  195  grams,  potatoes  170  grams,  onions  21  grams,  bread 
158  grams,  coffee  450  grams,  sugar  21  grams,  fruit  jelly  107  grams. 


Saturday,  October  3,  1903. 

Breakfast.  —  Bacon  162  grams,  fried  cake  215  grams,  bread  72  grams,  sugar 

21  grams,  coffee  550  grams. 
Dinner. — Koast  beef  250  grams,  gravy  133  grams,  bread  231  grams,  sugar  21 

grams,  coffee  667. 
Supper.  —  Frankfurters  171  grams,  bread  128  grams,  milk  71  grams,  sugar  21 

grams,  coffee  450  grams. 


Sunday,  October  4,  1903. 

Breakfast.  —  Beefsteak  299  grams,  onions  21  grams,  gravy  175  grams,  bread 

222  grams,  milk  83  grams,  sugar  21  grams,  coffee  491  grams. 
Dinner.  —  Koast  beef  221  grams,  potatoes  517  grams,  gravy  154  grains,  bread 

148  grams,  pie  184  grams,  sugar  18  grams,  milk  46  grams,  coffee  621 

grams. 
Supper.  —  Koast  beef  96  grams,  potatoes  260  grams,  onions  32  grams,  jam  92 

grams,  bread  32  grams,  coffee  360  grams,  milk  65  grams,  sugar  18  grams. 


Monday,  October  5,  1903. 

Breakfast.  —  Bacon  185  grams,  fried  potatoes  277  grams,  gravy  93  grams,  bread 

140  grams,  coffee  538  grams,  sugar  18  grams,  milk  65  grams. 
Dinner.  —  Cabbage  304  grams,  corned  beef  200  grams,  potatoes  309  grams,  bread 

145  grams,  milk  55  grains,  sugar  18  grams,  coffee  457  grains. 
Supper.  —  Cabbage  180  grams,  potatoes  248  grams,  onions  27  grams,  bacon  .'15 

grams,  bread  200  grams,  butter  30  grams,  milk  55  grams,  coffee  500 

grams,  sugar  20  grams,  blackberry  jam  135  grams. 


290      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


Tuesday,  October  6, 1903. 

Breakfast.  —  Bologna  sausage  150  grams,  bread  230  grams,  butter  25  grams, 

milk  55  grams,  sugar  20  grams,  coffee  334  grams. 
Dinner.  —  Beans  130  grams,  onions  27  grams,  bacon  90  grams,  bread  160  grams, 

milk  55  grams,  sugar  30  grams,  coffee  500  grams. 
Supper.  —  Beans  70  grams,  beef  liver  100  grams,  onions  100  grams,  bread  132 

grams,  milk  56  grams,  sugar  20  grams,  coffee  500  grams. 

Wednesday,  October  7,  1903. 

Breakfast.  — Beefsteak  290  grams,  gravy  116  grams,  bread  142  grams,  milk  55 

grams,  sugar  20  grams,  coffee  500  grams. 
Dinner.  —  Roast  beef  240  grams,  onions  20  grams,  gravy  166  grams,  bread  170 

grams,  milk  56  grams,  sugar  20  grams,  coffee  550  grams. 
Supper.  —  Potatoes   280  grams,  beef  110  grams,  onions  32  grams,  bread  185 

grams,  pie  60  grams,  milk  55  grams,  butter  35  grams,  sugar  20  grams* 

coffee  500  grams,  blackberry  jam  60  grams. 

Thursday,  October  8,  1903. 

Breakfast.  —  Meat  107  grams,  eggs  120  grams,  bread  117  grams,  milk  55  grams, 

sugar  20  grams,  coffee  500  grams. 
Dinner.  —  Bacon  170  grams,  cabbage  297  grams,  potatoes  360  grams,  bread  120 

grams,  milk  40  grams,  sugar  12  grams,  coffee  300  grams. 
Supper.  —  Peaches  100  grams,  bread  347  grams,  butter  35  grams,  milk  55  grams, 

sugar  52  grams,  coffee  416  grams. 

Friday,  October  9,  1903. 

Breakfast.  —  Beef  120  grams,  potatoes  220  grams,  onions  50  grams,  butter  35 
grams,  milk  55  grams,  bread  175  grams,  sugar  20  grams,  coffee  500  grams. 

Dinner. —  Roast  beef  203  grams,  potatoes  143  grams,  gravy  144  grams,  bread 
108  grams,  sugar  18  grams,  milk  55  grams,  coffee  451  grams. 

Supper.  —  Beef  liver  138  grams,  onions  93  grams,  bacon  86  grams,  bread  154 
grams,  butter  33  grams,  sugar  19  grams,  milk  55  grains,  coffee  500  grams. 


Saturday,  October  10,  1903. 

Breakfast. —Eggs  86  grams,  bacon  89  grams,  potatoes  187  grams,  bread  128 

grams,  milk  55  grams,  sugar  18  grams,  coffee  500  grams. 
Dinner. — Fish  233  grams,   bacon  65   grams,  onions  49  grams,  potatoes   140 

grams,  bread  226  grams,  milk  55  grams,  sugar   19  grams,   coffee  465 

grams. 
Supper.  —  Hamburg  steak  224  grams,  onions  23  grams,  butter  28  grams,  bread 

147  grams,  pie  128  grams,  milk  55  grams,  sugar  18  grams,  coffee  500 

grams. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       291 

Sunday,  October  11,  1903. 

Breakfast.  —  Beefsteak  243  grams,  bread  105  grams,  milk  55  grams,  sugar  18 

grams,  coffee  335  grams. 
Dinner.  —  Roast  pork  208  grams,  turnips  159  grams,  potatoes  201  grams,  gravy 

133  grams,  apple  pie  168  grams,  bread  89  grams,  milk  55  grams,  sugar 

18  grams,  coffee  340  grams. 
Supper.  —  Stewed  peaches  235  grams,  bread  291  grams,  milk  55  grams,  butter 

28  grams,  sugar  18  grams,  coffee  475  grams. 

Monday,  October  12,  1903. 

Breakfast. — Potatoes  275  grams,  beef  131  grams,  onions  37  grams,  bread  135 
grams,  milk  50  grams,  sugar  18  grams,  coffee  350  grams. 

Dinner.  —  Beans  350  grams,  bacon  70  grams,  onions  39  grams,  pickles  39  grams, 
bread  147  grams,  milk  55  grams,  sugar  18  grams,  coffee  500  grams. 

Supper.  —  Frankfurters  149  grams,  butter  28  grams,  bread  149  grams,  black- 
berry jam  63  grams,  milk  55  grams,  sugar  18  grams,  coffee  500  grams. 

Tuesday,  October  13,  1903. 

Breakfast.  —  Beef  liver  149  grams,  bacon  68  grams,  bread  100  grams,  milk  55 
grams,  sugar  19  grams,  coffee  375  grams. 

Dinner.  —  Roast  beef  187  grams,  potatoes  131  grams,  gravy  167  grams,  toma- 
toes 151  grams,  bread  112  grams,  milk  55  grams,  sugar  18  grams,  coffee 
410  grams. 

Supper.  —  Roast  beef  140  grams,  apple  sauce  350  grams,  bread  144  grams,  butter 
33  grams,  milk  55  grams,  sugar  18  grams,  coffee  500  grams. 

Wednesday,  October  14,  1903. 

Breakfast.  —  Bacon  93  grams,  apple  sauce  299  grams,  syrup  58  grams,  bread 

271  grams,  milk  55  grams,  sugar  35  grams,  coffee  417  grams. 
Dinner.  —  Hamburg  steak  186  grams,  potatoes  336  grams,  gravy  100  grams, 

onions  37  grains,  bread  187  grams,  milk  55  grams,  sugar  18  grams,  coffee 

350  grains. 
Supper.  —  Beef  224  grams,  potatoes  242  grams,  onions  28  grams,  prunes  147 

grams,  bread  135  grams,  butter  28  grams,  milk  55  grams,  sugar  44  grams, 

coffee  500  grams. 

Thursday.  October  15,  1903. 

Breakfast.  —  Beef  liver  159  grams,  bacon  72  grams,  bread  138  grams,  milk  65 

grams,  sugar  18  grams,  coffee  500  grams. 
Dinner.  —  Cabbage  401  grams,  bacon  156  grams,  potatoes  201  grams,  bread  121 

grams,  milk  55  grams,  sugar  19  grams,  coffee  480  grams. 
Supper.  —  Bologna  sausage  154  grams,  rice  140  grams,  eggs  13  grams,  bread 

133  grams,  butter  28  grams  milk  55  grams,  sugar  63  grams,  coffee  500 

grams. 


292      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 
Friday,  October  16,  1903. 

Breakfast.  —  Beefsteak  285  grams,  bread  140  grams,  milk  61  grams,  sugar  20 

grams,  coffee  545  grams. 
Dinner.  —  Fish  226  grams,  potatoes  287  grams,  tomatoes  135  grains,  bread  128 

grams,  milk  55  grams,  sugar  18  grams,  coffee  500  grams. 
Supper. —  Pork  sausage  244  grams,  apple  sauce  204  grams,  bread  189  grams, 

butter  31  grams,  milk  61  grams,  sugar  20  grams,  coffee  545  grams. 

Saturday,  October  17,  1903. 

Breakfast. —  Ham  183  grams,  potatoes  298  grams,  bread  115  grams,  sugar  20 

grams,  milk  61  grams,  coffee  545  grams. 
Dinner.  —  Beef  '204  grams,  potatoes  290  grams,  onions   13   grams,  bread   145 

grams,  milk  61  grams,  sugar  20  grams,  coffee  375  grams. 
Supper.  —  Roast  beef  142  grams,  apple  sauce  112  grams,  butter  35  grams,  bread 

183  grams,  pie  104  grams,  milk  61  grams,  sugar  66  grams,  coffee  545 

grams. 

Sunday,   October  18,  1903. 

Breakfast.  —  Hamburg  steak  234  grams,  onions  31  grams,  bread  155  grams, 

milk  61  grams,  sugar  20  grams,  coffee  455  grams. 
Dinner.  —  Chicken  326  grams,  dressing  142  grams,  potatoes  290  grams,  tomatoes 

453  grams,  bread  122  grams,  milk  61  grams,  sugar  20  grams,  coffee  545 

grams. 
Supper.  —  Apple  sauce  244  grams,  syrup  100  grams,  bread  518  grams,  milk  61 

grams,  sugar  20  grams,  coffee  500  grams. 

Monday,  October  19,  1903. 

Breakfast.  — Eggs  79  grams,  bacon  43  grams,  bread  127  grams,  milk  61  grams, 

sugar  20  grams,  coffee  514  grams. 
Dinner.  —  Roast  beef  214  grams,  sweet  potatoes  374  grams,  tomatoes  305  grams, 

onions  23  grams,  bread  140  grams,  milk  61  grams,  sugar  25  grams,  coffee 

545  grams. 
Supper.  —  Roast  beef  173 'grams,   apple  sauce  214  grams,  bread  163  grams, 

butter  30  grams,  milk  61  grams,  sugar  25  grams,  coffee  509  grams. 

Tuesday,  October  20,  1903. 

Breakfast.  —  Oatmeal  316  grams,  bread  95  grams,  butter  19  grams,  bacon  95 

grams,  coffee  600  grams,  milk  245  grams,  sugar  75  grams. 
Dinner.— Roast   beef  187   grams,  boiled  potatoes   366   grams,  tomatoes   156 

grams,   bread   79  grams,  coffee  600   grams,  milk   101  grams,  sugar  36 

grams. 
Supper.  —  Cold  roast  beef  176  grams,  apple  sauce  277  grams,  bread  159  grams, 

butter  36  grams,  coffee  370  grams,  sugar  39  grams,  milk  63  grams. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       293 


Wednesday i  October  21,  1903. 

Breakfast.  —  Fried  oatmeal  142  grams,  syrup  36  grams,  bacon  62  grams,  biscuits 

155  grams,  butter  35  grams,  coffee  436  grams,  milk  136  grams,  sugar  46 

grams. 
Dinner.  —  Hamburg  steak  275  grams,  potatoes  399  grams,  onions  63  grams, 

gravy  145  grams,  bread  84  grams,  coffee  500  grams,  milk  140  grams, 

sugar  46  grams. 
Supper.  — Baked  beans  336  grams,  bread  148  grams,  butter  43  grams,  stewed 

prunes  193  grams,  coffee  518  grams,  milk  173  grams,  sugar  48  grams. 

Thursday,  October  22,  1903. 

Breakfast.  —  Boiled   hominy   178  grams,    French    fried  potatoes    168  grams, 

toasted  bread  109  grams,  butter  36  grams,  coffee  473  grams,  milk  163 

grams,  sugar  53  grams. 
Dinner.  —  Corned  beef  149  grams,  boiled  cabbage  191  grams,   potatoes  189 

grains,  bread  87  grams,  coffee  51 8  grams,  sugar  51  grams,  milk  76  grams. 
Supper.  —  Bologna  sausage  104  grams,  Saratoga  chips  69  grams,  fried  hominy 

214  grams,  syrup  91  grams,  bread  75  grams,  butter  36  grams,  coffee  500 

grams,  sugar  40  grams,  milk  91  grams. 

Friday,  October  23,  1903. 

Breakfast.  —  Boiled  rice  with  sugar  and  milk  221  grains,  biscuits  158  grams, 

butter  38  grams,  coffee  536  grams,  milk  182  grams,  sugar  71  grams. 
Dinner.  —  Fish  288  grams,  potatoes  265  grams,  tomatoes  193  grams,  bread  107 

grams,  coffee  545  grams,  sugar  71  grams,  milk  173  grams. 
Supper.  —  Oyster  stew  with  crackers  361  grams,  apple  sauce  102  grams,  bread 

43  grams,  butter  35  grams,  coffee  409  grams,  sugar  46  grams,  milk  309 

grams. 

Saturday,  October  %4, 1903. 

Breakfast.  —  Egg  omelette  71  grams,  with  wheat  flour  23  grains,  bread  97  grams, 
butter  27  grams,  coffee  545  grams,  sugar  63  grams,  milk  159  grains. 

Dinner.  —  Hamburg  steak  made  with  bread  163  grams,  fat  10  grams,  and  onions 
for  flavor  90  grains,  tomatoes  283  grams,  bread  244  grams,  butter  48 
grams,  coffee  454  grams,  milk  182  grams,  sugar  48  grams. 

Supper.  —  Bacon  79  grams,  potato  chips  170  grams,  stewed  prunes  61  grams, 
biscuits  173  grams,  butter  42  grams,  coffee  545  grams,  milk  182  grams, 
sugar  69  grams. 

Sunday,  October  25,  1903. 

Breakfast.  —  Apple  125  grams,  fried  rice  242  grams,  syrup  64  grams,  biscuits 
127  grams,  butter  33  grams,  coffee  363  grams,  milk  154  grams,  sugar  31 
grams. 

Dinner.  —  Roast  pork  252  grams,  apple  sauce  145  grams,  potatoes  234  grams, 


294      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

bread  66  grams,  tapioca  pudding  265  grams,  coffee  363  grams,  sugar  38 
grams,  milk  164  grams. 

Supper.  —  Toasted  bread  75  grams,  blackberry  jam  81  grams,  bread  75  grams 
butter  46  grams,  coffee  363  grams,  milk  160  grams,  sugar  46  grams. 


Monday,  October  %6,  1903. 

Breakfast.  —  Griddle  cakes  305  grams,  syrup  67  grams,  bread  35  grams,  coffee 

454  grams,  milk  145  grams,  butter  23  grams,  sugar  41  grams. 
Dinner.  —  Beef  stew  with  potatoes,  onions,  and  thickened  with  corn  starch  560 

grams,  bread  94  grams,  milk  154  grams,  coffee  454  grams,  sugar  41  grams. 
Supper.  —  Macaroni  with  cheese  226  grams,  stewed  tomatoes  282  grams,  bread 

114  grams,  butter  41  grams,  stewed  prunes  127  grams,  coffee  445  grams, 

milk  90  grams,  sugar  20  grams. 


Tuesday,  October  27,  1903. 

Breakfast.  —  Boiled  rice,  milk,  and  sugar  311  grams,  toasted  bread  114  grams, 

butter  31  grams,  coffee  545  grams,  milk  190  grams,  sugar  79  grams. 
Dinner.  —  Codfish-balls  369  grams,  mashed  potatoes  269  grams,  pickles  43  grams, 

bread  72  grams,  apple  pie  117  grams,  coffee  545  grams,  milk  91  grams, 

sugar  25  grams. 
Supper.  —  Apple-rice  pudding  397  grams,  biscuit  252  grams,  butter  48  grams, 

coffee  500  grams,  milk  91  grams,  sugar  25  grams. 


Wednesday,  October  28,  1903. 

Breakfast.  —  Apple  252  grams,  fried  hominy  168  grams,  syrup  86  grams,  bread 
79  grams,  coffee  445  grams,  milk  100  grams,  sugar  25  grams. 

Dinner.  —  Bean  porridge  with  bread  415  grams,  boiled  onions  99* grams,  coffee 
545  grams,  milk  91  grams,  sugar  25  grams,  bread  63  grams,  bread  pud- 
ding 282  grams. 

Supper.  —  Apple  fritters  371  grams,  syrup  67  grams,  biscuit  87  grams,  butter 
36  grams,  pickles  23  grams,  coffee  454  grams,  milk  91  grams,  sugar  25 
grams. 

Thursday,  October  29,  1903. 

Breakfast.  —  Fried  rice  cakes  201  grams,  syrup  54  grams,  coffee  545  grams. 
Dinner.  —  Hamburg  steak*   with   bread,  fat,   and  onions  230   grams,  boiled 

potatoes  211  grams,  &tewed  tomatoes  257  grams,  bread  61  grams,  coffee 

363  grams. 
Supper.  —  Apple  sauce  277  grams,  biscuits  293  grams,  butter  66  grams,  apple 

pie  117  grams,  tea  527  grams. 

*  Hamburg  steak  contained  52  grams  meat,  4  grams  fat,  63  grams  onions, 
111  grams  bread,  each  man  eating  230  grams. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       295 

Friday,  October  30, 1903. 

Breakfast.  —  Boiled  hominy  364  grains,  sugar  47  grams,  milk  91  grams,  coffee 

455  grams.* 
Dinner.  —  Fish  219  grains,  French  fried  potatoes  158  grams,  boiled  onions  58 

grams,  bread  pudding  833  grams,  coffee  436  grams. 
Supper.  —  Bacon  61  grams,  Saratoga  chips  119  grams,  stewed  prunes  206  grams, 

bread  155  grams,  butter  53  grams,  coffee  454  grams. 

Saturday,  October  31,  1903. 

Breakfast.  —  Steamed  oatmeal  (soft)  349  grams,  sugar  76  grams,  milk  182 
grams,  biscuits  109  grams,  butter  53  grams,  coffee  409  grams. 

Dinner.  —  Macaroni  flavored  with  cheese  345  grams,  stewed  tomatoes  149  grams, 
bread  58  grams,  apple  pie  112  grams,  coffee  416  grams. 

Supper.  —  Boiled  cabbage  273  grams,  bologna  sausage  159  grams,  bread  79 
grams,  rice  pudding  224  grams,  coffee  500  grams. 

Sunday,  November  1,  1903. 

Breakfast.  —  Apple  240  grams,  rice  croquettes  271  grams,  syrup  67  grams,  bread 

41  grams,  coffee  417  grams. 
Dinner.  —  Roast  pork  294  grams,  apple  sauce  217  grams,  potatoes  352  grams, 

tapioca  pudding  116  grams,  coffee  417  grams. 
Supper.  —  Biscuits  415  grams,  butter  58  grams,  blackberry  jam   133  grams, 

pickles  33  grams,  tea  416  grams. 

Monday,  November  2, 1903. 

Breakfast.  —  Steamed  oatmeal  448  grams,  milk  208  grams,  sugar  65  grams, 

bread  70  grams,  coffee  375  grams. 
Dinner.  —  Beef  stew  187  grams,  potatoes  261  grams,  onions  51  grams,  thickened 

with  corn  starch  14  grams,  bread  140  grams,  coffee  500  grams. 
Supper.  —  Macaroni  149  grams,  stewed  tomatoes  271  grams,  pickles  72  grams, 

apple  pie  109  grams,  bread  139  grams,  butter  53  grams,  coffee  516  grams. 

Tuesday,  November  3,  1903. 

Breakfast.  —  Boiled  rice  303  grams,  sugar  72  grams,  milk  225  grams,  bread  67 

grains,  coffee  450  grams. 
Dinner.  —  Baked  bean  porridge  326  grams,  boiled  onions  128  grams,  potatoes 

287  grams,  bread  105  grams,  coffee  508  grams. 
Supper.  —  Boiled  cabbage  217  grams,  Saratoga  chips  53  grams,  stewed  prunes 

67  grams,  fried  rice  149  grams,  syrup  58  grams,  coffee  516  grams,  bacon 

37  grams,  potatoes  179  grams. 

*  One  cup,  total  weight  454  grams,  but  containing  small  portions  of  milk 
and  sugar. 


296       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


Wednesday,  November  4,  1903. 

Breakfast.  —  Apple  250  grams,  fried  hominy  100  grams,  syrup  50  grams,  coffee 
335  grams. 

Dinner.  —  Hamburg  steak  with  bread,  fat,  and  onions  200  grams,  boiled  pota- 
toes 250  grams,  stewed  tomatoes  250  grams,  bread  75  grams,  coffee  1  cup. 

Supper.  —  Apple  fritters  226  grams,  syrup  50  grams,  biscuit  95  grams,  butter 
30  grams,  coffee  1  cup. 

Thursday,  November  5,  1903. 

Breakfast.  —  Banana  114  grams,  boiled  rice*  250  grams,  with  milk  181  grams, 

and  sugar  76  grams,  coffee  1  cup. 
Dinner.  —  Macaroni  and  cheese  300  grams,  bread  50  grams,  apple  sauce  200 

grams,  custard  pie  112  grams,  coffee  1  cup. 
Supper.  —  Sausage  50  grams,  potato  chips  100  grams,  stewed  prunes  165  grams, 

bread  50  grams,  butter  25  grams,  coffee  1  cup. 

Friday,  November  6,  1903. 

Breakfast.  —  Rice  croquettes  200  grams,  syrup  50  grams,  coffee  1  cup. 

Dinner.  —  Clam  chowder  with  onions,  tomatoes,  and  potatoes  350  grams,  bread 

75  grams,  coffee  1  cup,  tapioca-peach  pudding  125  grams. 
Supper.  —  Bread  127  grams,  butter  40  grams,  jam  125  grams,  tea  1  cup. 

Saturday,  November  7,  1903. 

Breakfast.  —  Soft  oatmeal  300  grams,  milk  150  grams,  sugar  50  grams,  bread  30 

grams,  coffee  1  cup. 
Dinner.  —  Bean  porridge  with  onions  294  grams,  stewed  prunes  66  grams,  bread 

75  grams,  coffee  1  cup. 
Supper.  —  Bread  pudding  292  grams,  stewed   peaches  97  grams,  crackers  50 

grams,  butter  25  grams,  coffee  1  cup. 

Sunday,  November  8,  1903. 

Breakfast.  — •  Apple   197  grams,  stewed  hominy  248  grams,  milk  150  grams, 

sugar  50  grams,  coffee  1  cup. 
Dinner.  —  Beef  stew  thickened  with  corn   starch,  onions,  and  potatoes   405 

grams,  bread  75  grams,  apple  sauce  125  grams,  coffee  1  cup. 
Supper. —  Pie  107  grams,  chocolate  1  cup,  biscuit  200  grams,  butter  30  grams, 

stewed  prunes  160  grams. 

*  Rice  or  hominy  on  being  moistened  and  cooked  gains  in  weight  120  per 
cent;  or  rather,  after  the  excess  of  moisture  has  evaporated  and  the  rice  is 
fried,  it  shows  a  gain  of  that  amount.  But  for  boiled  rice  or  hominy,  without 
drying  or  frying,  there  is  an  increase  in  weight  of  230  per  cent,  as  usually 
prepared. 


1 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       297 


Monday,  November  9,  1903. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  40  grams,  coffee  1  cup. 
Dinner.  —  Corned  beef  125  grains,  cabbage  200  grams,  potatoes  175  grams,  bread 

75  grains,  coffee  1  cup. 
Supper.  —  Rice  pudding  150  grams,  stewed  peaches  100  grams,  crackers  50 

grams,  butter  25  grams,  coffee  1  cup. 


Tuesday,  November  10,  1903. 

Breakfast.  —  Toasted  bread  200  grams,  butter  40  grams,  boiled  egg  50  grama, 

coffee  1  cup. 
Dinner.  —  Macaroni  baked  with  cheese  oOO  grams,  bread  50  grams,  apple  sauce 

200  grams,  custard  pie  112  grams,  coffee  1  cup. 
Supper.  —  Bread  pudding  300  grams,  stewed  peaches  100  grams,  crackers  50 

grams,  butter  25  grams,  coffee  1  cup. 


Wednesday,  November  11,  1903. 

Breakfast.  —  Apple  196  grams,  boiled  rice  247  grams,  milk  125  grams,  sugar  50 

grams,  coffee  1  cup. 
Dinner.  —  Hamburg   steak   with    bread,   fat,   and   onions   200  grams,   boiled 

potatoes  250  grams,  stewed  tomatoes  250  grams,  bread  75  grams,  coffee 

1  cup. 
Supper.  —  Fried  rice  100  grams,  syrup  50  grams,  biscuit  173  grams,  butter  30 

grams,  tea  1  cup. 


Thursday,  November  12,  1903. 

Breakfast.  —  Banana  114  grams,  toasted  bread  179  grams,  butter  50  grams, 

coffee  1  cup. 
Dinner.  —  Sausage  96   grams,  French   fried   potatoes   200   grams,  pickles   50 

grams,  bread  50  grams,  apple  and  rice  pudding  175  grams,  coffee  1  cup. 
Supper.  —  Boiled  hominy  200  grams,  milk  125  grams,  sugar  47  grams,  stewed 

prunes  109  grams,  bread  50  grams,  coffee  1  cup. 


Friday,  November  13, 1903. 

Breakfast.  —  Fried  hominy  100  grams,  syrup  50  grams,  coffee  1  cup. 

Dinner.  —  Clam  chowder  with  onions,  potatoes,  and  tomatoes  350  grams,  bread 

75  grams,  coffee  1  cup. 
Supper. —  Biscuit  277  grams,  butter  50  grams,  jam  125  grams,  sardines  85 

grams,  coffee  1  cup. 


298      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

Saturday,  November  14, 1903. 

Breakfast.  —  Boiled  rice  250  grams,  milk  125  grams,  sugar  50  grams,  coffee 

1  cup. 
Dinner. —  Beef  stew  with  onions,  potatoes,  thickened  with   corn   starch  350 

grams,  bread  75  grams,  apple  sauce  125  grams,  coffee  1  cup. 
Supper.  —  Rice  croquettes  125  grams,  syrup  40  grams,  biscuit  175  grams,  butter 

25  grams,  tea  1  cup, 


Sunday,  November  15, 1903. 

Breakfast.  —  Apple  224  grams,  soft  boiled  oatmeal  200  grams,  milk  100  grams, 

sugar  40  grams,  coffee  1  cup. 
Dinner.  —  Macaroni  and  cheese  300  grams,  stewed  tomatoes  150  grams,  bread 

50  grams,  pie  92  grams,  coffee  1  cup. 
Supper.  —  Fried  bacon  30  grams,  fried  egg  40  grams,  potato  chips  100  grams, 

bread  50  grams,  coffee  1  cup. 


Monday,  November  16, 1903. 

Breakfast.  —  Wheat  griddle  cakes  150  grams,  syrup  40  grams,  coffee  1  cup. 
Dinner.  —  Corned  beef  75  grams,   cabbage  200  grams,  mashed  potatoes  200 

grams,  bread  50  grams,  coffee  1  cup. 
Supper.  —  Rice  pudding  150  grams,  stewed  peaches  100  grams,  crackers  50 

grams,  butter  20  grams,  coffee  1  cup. 


Tuesday,  November  17, 1903. 

Breakfast.  —  Indian-meal  pudding  200  grams,  milk  125  grams,  coffee  1  cup. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  337  grams, 
bread  100  grams,  sausage  44  grams,  baked  potato  200  grams,  coffee  1  cup. 
Supper.  —  Fried  Indian-meal  pudding   100  grams,  syrup  50  grams,  butter  35 
grams,  coffee  1  cup,  apple  sauce  100  grams,  biscuit  150  grams. 


Wednesday,  November  18,  1903. 

Breakfast.  —  Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup. 
Dinner.  — Bean  soup  (thick)  200  grams,  pickles  35  grams,  bread  pudding  250 

grams,  bread  75  grams,  coffee  1  cup,  stewed  peaches  75  grams. 
Supper.  —  Fried  hominy  150  grams,  butter  25  grams,  syrup  50  grams,  bread 

75  grams,  stewed  prunes  100  grams,  coffee  1  cup. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       299 


Thursday,  November  19,  1903. 

Breakfast.  —  Boiled  rice  300  grams,  milk  150  grams,  sugar  50  grams,  coffee 

1  cup. 
Dinner.  —  Hamburg  steak  made  with  plenty  of  chopped  bread,  fat,  and  onions 

200  grams,  baked  potato  250  grams,  bread  75  grams,  stewed  tomatoes 

250  grams,  coffee  1  cup. 
Supper.  —  Biscuit  275  grams,  butter  50  grams,  apple  sauce  175  grams,  tea  1  cup. 


Friday,  November  <20, 1903. 

Breakfast. — Apple  200  grams,  fried  rice  150  grams,  syrup  50  grams,  coffee 

1  cup. 
Dinner.  —  Codfish-balls  made  with  plenty  of  potatoes  200  grams,  boiled  onions 

200  grams,  bread  75  grams,  apple  pie  105  grams,  coffee  1  cup. 
Supper.  —  Banana  fritters  200  grams,  bread  75  grams,  butter  50  grams,  pickles 

30  grams,  coffee  1  cup. 


Saturday,  November  21,  1903. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  bread  50  grams, 
coffee  1  cup. 

Dinner.  —  Split  pea  soup  200  grams,  bread  75  grams,  pickles  30  grams,  tapioca- 
peach  pudding  150  grams,  coffee  1  cup. 

Supper.  —  Biscuit  275  grams,  stewed  prunes  100  grams,  butter  50  grams,  tea 
1  cup. 


Sunday,  November  %%  1903. 

Breakfast.  —  Apple  217  grams,  Johnny  cake  made  of  corn  meal  200  grams, 

butter  50  grams,  coffee  1  cup. 
Dinner.  —  Beef  stew  with  onions,  potatoes,  and  corn  starch  350  grams,  bread 

75  grams,  coffee  1  cup,  pie  118  grams. 
Supper.  —  Chocolate  1  cup,  bread  150  grams,  milk  300  grams. 


Monday,  November  623, 1903. 

Breakfast.  —  Boiled  rice  300  grams,  milk  125  grams,  sugar  50  grams,  coffee 

1  cup. 
Dinner.  —  Macaroni  boiled  300  grams,  stewed  tomatoes  250  grams,  bread  75 

grams,  pie  114  grams,  coffee  1  cup. 
Supper.  —  Fried  rice  150  grams,  syrup  50  grams,  jam  75  grams,  bread  75  grams, 

tea  1  cup. 


300       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


Tuesday,  November  24, 

Breakfast.  — Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup,  orange  200  grams. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  325  grams, 

bread  100  grams,  fried  sausage  50  grams,  baked  potato  200  grams,  coffee 

1  cup. 
Supper. — Fried  hominy  100  grams,  syrup  50  grams,  biscuit  150  grams,  butter 

35  grams,  apple  sauce  100  grams,  coffee  1  cup. 

Wednesday,  November  25,  1903. 

Breakfast.  —  Boiled  Indian-meal  200  grams,  milk  125  grams,  coffee  1  cup,  orange 

225  grams. 
Dinner.  —  Split  pea  soup  (thick)  200  grams,  bread  75  grams,  pickles  30  grams, 

apple  pie  120  grams,  coffee  1  cup. 
Supper.  —  Bread  pudding  250  grams,  stewed  peaches  100  grams,  crackers  50 

grams,  butter  25  grams,  tea  1  cup. 

Thursday,  November  26, 190-1. 

Breakfast.  —  Biscuit  250  grams,  butter  50  grams,  apple  sauce  150  grams,  coffee 

1  cup. 
Dinner.  —  Roast  turkey  (sliced)  100  grams,  cranberry  sauce  150  grams,  mashed 

potatoes  150  grams,  bread  crumb  stuffing  100  grams,  boiled  onions  200 

grams,  bread  75  grams,  corn-starch  pudding  125  grams,  orange  200  grams, 

coffee  1  cup. 
Supper. —  Crackers  50  grams,  tea  1  cup,  stewed  prunes  150  grams,  butter  50 

grams,  wheat  bread  100  grams. 

Friday,  November  27, 1903. 

Breakfast.  —  Boiled  rice  250  grams,  milk  125  grams,  sugar  50  grams,  coffee 

1  cup. 
Dinner.  — Clam  chowder  with  onions,  potatoes,  and  tomatoes  350  grams,  bread 

75  grams,  coffee  1  cup. 
Supper.  —  Biscuit  275  grams,  butter  50  grams,  jam  125  grams,  sardine  60  grams, 

coffee  1  cup. 

Saturday,  November  28,  1903. 

Breakfast.  —  Fried  rice  100  grams,  syrup  50  grams,  coffee  1  cup,  apple  200 

grams. 
Dinner.  —  Boiled  macaroni  200  grams,  stewed  tomatoes  250  grams,  bread  50 

grams,  apple  pie  150  grams,  coffee  1  cup. 
Supper.  —  Potato  chips  100  grams,  fried  bacon  30  grams,  bread  75  grams,  jam 

75  grams,  tea  1  cup. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       301 


Sunday,  November  29,  1903. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  coffee  1  cup. 
Dinner.  —  Bean  soup   (thick)   200  grams,  bread  75  grams,  boiled  potato   150 

grams,  bread  pudding  250  grams,  coffee  1  cup. 
Supper.  —  Stewed  peaches  100  grams,  butter  35  grams,  bread  75  grams,  fried 

sausage  33  grams,  coffee  1  cup. 


Monday,  November  30,  1903. 

Breakfast.  —  Boiled  oatmeal  200  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup. 
Dinner.  —  Corned  beef  75  grams,   cabbage  200  grams,  mashed  potatoes  200 

grams,  bread  50  grams,  coffee  1  cup. 
Supper.  —  Rice  pudding  150  grams,  stewed  peaches  100  grams,  crackers  50 

grams,  butter  25  grams,  coffee  1  cup. 


Tuesday,  December  1, 1903. 

Breakfast.  —  Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  325  grams, 

bread  100  grams,  shaved  dried  beef  30  grams,  baked  potato  147  grams, 

coffee  1  cup. 
Supper.  —  Fried  hominy  100  grams,  syrup  50  grams,  crackers  50  grams,  butter 

oO  grams,  coffee  1  cup,  apple  sauce  100  grams. 


Wednesday,  December  2,  1903. 

Breakfast.  —  Boiled  Indian- meal  200  grams,  milk  125  grams,  coffee  1  cup, 

orange  200  grams. 
Dinner.  —  Split  pea  soup  (thick)  200  grams,  bread  75  grams,  pickles  30  grams, 

apple  pie  125  grams,  coffee  1  cup. 
Supper.  —  Stewed  peaches  100  grams,  bread  pudding  250  grams,  crackers  50 

grams,  butter  25  grams,  coffee  1  cup. 


Thursday,  December  3,  1903. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grains,  coffee  1  cup. 
Dinner.  —  Hamburg  steak  with  bread,  fat,  and  onions  150  grams,  boiled  pota- 
toes 250  grams,  stewed  tomatoes  2">0  grams,  bread  75  grams,  coffee  1  cup. 
Supper.       Boiled  rice  150  grams,  milk  125  grams,  sugar  30  grams,  coffee  1  cup. 


302       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

Friday,  December  4, 1903. 

Breakfast.  —  Fried  rice  100  grams,  syrup  50  grams,  coffee  1  cup. 

Dinner.  —  Clam  chowder  with  onions,  tomatoes,  and  potatoes  350  grams,  bread 

75  grams,  coffee  1  cup. 
Supper.  —  Biscuit  275  grams,  butter  50  grams,  coffee  1  cup,  jam  125  grams, 

sardines  75  grams. 


Saturday,  December  5,  1903. 

Breakfast.  —  Boiled  oatmeal  175  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup. 
Dinner.  —  Boiled  macaroni  200  grams,  stewed  tomatoes  250  grams,  bread  50 

grams,  pie  117  grams,  coffee  1  cup. 
Supper.  —  Potato  chips  100  grams,  fried  bacon  30  grams,  corn-starch  custard 

125  grams,  bread  40  grams,  tea  1  cup. 


Sunday,  December  6, 1903. 

Breakfast.  —  Banana  125  grains,  toasted  bread  150  grams,  butter  50  grams, 

coffee  1  cup. 
Dinner.  —  Sausage  50  grams,  French  fried  potatoes  200  grams,  pickles  30  grams, 

apple-rice  pudding  200  grams,  coffee  1  cup. 
Supper.  —  Stewed  prunes  150  grams,  crackers  75  grams,  butter  40  grams,  coffee 

1  cup. 


Monday,  December  7, 1903. 

Breakfast.  —  Corn-meal  Johnny-cake  200  grams,  butter  50  grams,  coCee  1  cup. 
Dinner.  —  Bean  soup  (thick)  200  grams,  boiled  potatoes  200  grams,  bread  75 

grams,  pie  146  grams,  coffee  1  cup. 
Supper.  —  Crackers  80  grams,  milk  200  grams,  stewed  peaches  150  grams, 

coffee  1  cup. 


Tuesday,  December  8,  1903. 

Breakfast.  —  Boiled  rice  150  grams,  milk  125  grams,  sugar  30  grams,  coffee  1 
cup. 

Dinner. —  Meat  pie  (made  with  a  little  meat,  flour,  etc.)  150  grams,  mashed 
potato  250  grams,  stewed  prunes  100  grams,  bread  75  grams,  coffee  1 
cup. 

Supper.  —  Fried  rice  100  grams,  syrup  50  grams,  bread  100  grams,  cocoa  1  cup. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       303 


Wednesday,  December  9,  1903. 

Breakfast.  — Boiled  oatmeal  175  grams,  milk  100  grams,  sugar  25  grams,  coffee 

1  cup. 
Dinner.  —  Boiled  macaroni  without  cheese  200  grams,  stewed  tomatoes  250 

grams,  bread  75  grams,  pie  110  grams,  coffee  1  cup. 
Supper.  —  Bread  200  grams,  milk  200  grams,  stewed  peaches  150  grams,  cocoa 

1  cup. 

Thursday,  December  10,  1903. 

Breakfast.  —  Boiled  hominy  125  grams,  milk  100  grams,  sugar  30  grams,  coffee 

1  cup. 
Dinner.  —  Roast  beef  50  grams,  boiled  potato  200  grams,  bread  75  grams,  boiled 

onions  100  grams,  coffee  1  cup. 
Supper.  —  Suet  pudding  150  grams,  stewed  prunes  150  grams,  crackers  50  grams, 

cocoa  1  cup. 

Friday,  December  11,  1903. 

Breakfast.  —  Fried  hominy  100  grams,  syrup  50  grams,  coffee  1  cup. 

Dinner.  —  Clam  chowder  with  onions,  potatoes  and  tomatoes  350  grams,  bread 

100  grams,  coffee  I  cup. 
Supper.  —  Biscuit  275  grams,  butter  50  grams,  sardine  50  grams,  jam  125  grams, 

cocoa  1  cup. 

Saturday,  December  12,  1903. 

Breakfast.  —  Griddle  cakes  (with  egg)  200  grams,  syrup  50  grams,  coffee  1  cup. 

Dinner.  —  Cold  roast  beef  50  grams,  French  fried  potatoes  200  grams,  apple- 
rice  pudding  200  grams,  pickles  30  grams,  coffee  1  cup. 

Supper.  —  Bread  100  grams,  butter  50  grams,  stewed  prunes  150  grams,  cocoa 
1  cup. 

Sunday,  December  13, 1903. 

Breakfast.  —  Boiled  Indian-meal  200  grams,  milk  100  grams,  coffee  1  cup. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  325  grams, 

bread  100  grains,  shaved  dried  beef  12  grams,  baked  potato  110  grams, 

coffee  1  cup. 
Supper.  —  Bread  150  grams,  butter  50  grams,  apple  sauce  175  grams,  cocoa  1 

cup. 

Monday,  December  14,  1903. 

Breakfast.  —  Fried  Indian-meal  100  grams,  syrup  50  grams,  coffee  1  cup. 
Dinner.  —  Split-pea  soup  (thick)  175  grams,  bread  75  grams,  boiled  onions  100 

grams,  mashed  potato  150  grams,  apple  pie  1*21  grams,  coffee  1  cup. 
Supper.  —  Bread  100  grams,  milk  200  grams,  stewed  peaches  150  grams,  cocoa 

1  cup. 


304      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

Tuesday  December  15,  1903. 

Breakfast.  —  Boiled  rice  150  grams,  milk  125  grams,  sugar  30  grams,  coffee  1 

cup. 
Dinner.  —  Baked  macaroni  with  a  little  cheese  200  grams,  stewed  tomatoes  200 

grams,  bread  50  grams,  pie  115  grams,  coffee  1  cup. 
Supper.  —  Bread  pudding  250  grams,  stewed  peaches  100  grams,  crackers  50 

grams,  butter  15  grams,  coffee  1  cup. 


Wednesday,  December  16,  1903. 

Breakfast.  —  Fried  rice  100  grams,  syrup  50  grams,  coffee  1  cup. 

Dinner.  —  Hamburg  steak  with  bread,  fat,  and  onions  150  grams,  boiled  potatoes 

200  grams,  apple  sauce  200  grams,  bread  75  grams,  coffee  1  cup. 
Supper.  _  Biscuits  150  grams,  butter  20  grams,  stewed  prunes  150  grams,  tea 

1  cup. 


Thursday,  December  17, 1903. 

Breakfast.  —  Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup. 
Dinner.  —  Vegetable  soup  (thickened  with  flour)  containing  potatoes,  onions, 

and  tomatoes  300  grams,  bread  75  grams,  apple-rice  pudding  150  grams, 

coffee  1  cup. 
Supper.  — Fried  bacon  30  grams,  baked  potato  150  grams,  bread  50  grams, 

butter  15  grains,  coffee  1  cup. 


Friday,  December  18,  1903. 

Breakfast.  —  Fried  hominy  100  grams,  syrup  50  grams,  coffee  1  cup. 

Dinner.  —  Clam  chowder  with  onions,  potatoes,  and  tomatoes  350  grams,  bread 

75  grams,  coffee  1  cup. 
Supper.  —  Shaved  dried  beef  30  grams,  biscuit  150  grams,  butter  20  grams, 

apple  sauce  150  grams,  tea  1  cup. 


Saturday,  December  19,  1903. 

Breakfast.— Boiled  Indian-meal  150  grams,  milk  125  grams,  sugar  30  grams, 

bread  35  grams,  coffee  1  cup. 
Dinner.  —  Corned  beef  75  grams,  cabbage  200  grams,  boiled  potatoes  175  grams, 

bread  40  grams,  coffee  1  cup. 
Supper.  —  Rice  pudding  with  raisins  150  grams,  stewed  peaches  100  grams, 

crackers  50  grams,  butter  15  grams,  tea  1  cup. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      805 


Sunday,  December  20, 1903. 

Breakfast. Apple  150  grams,  fried  Indian-meal  100  grams,  bread  35  grams, 

syrup  50  grains,  coffee  1  cup. 
Dinner.  —  Split-pea  soup  (thick)  150  grams,  bread  40  grams,  boiled  carrots  100 

grains,  mashed  potato  150  grams,  apple  pie  125  grams,  coffee  1  cup. 
Supper.  —  Sausage  50  grams,  French  fried  potatoes  100  grams,  bread  50  grams, 

butter  15  grams,  tea  1  cup. 


Monday,  December  21,  1903. 

Breakfast.  —  Wheat  griddle  cakes  150  grams,  syrup  40  grams,  coffee  1  cup. 
Dinner.  —  Beef  stew  (witli  onions  and  potatoes,  thickened  with  corn  starch)  350 

grams,  bread  75  grams,  stewed  prunes  125  grams,  coffee  1  cup. 
Supper.  —  Suet  pudding  150  grams,  apple  sauce  125  grams,  tea  1  cup. 


Tuesday,  December  22, 1903. 

Breakfast.  —  Apple  150  grams,  boiled  rice  150  grams,  milk  125  grams,  sugar  30 

grams,  bread  30  grams,  coffee  1  cup. 
Dinner.  —  Baked  macaroni  with  cheese  200  grams,  stewed  tomatoes  200  grams, 

bread  50  grams,  pie  110  grains,  coffee  1  cup. 
Supper. —  Bread  pudding  250  grams,  stewed  peaches  100  grams,  crackers  50 

grams,  butter  15  grams,  tea  1  cup. 


Wednesday,  December  23,  1903. 

Breakfast.  —  Fried  rice  100  grams,  syrup  50  grams,  crackers  30  grams,  butter 
10  grams,  coffee  1  cup. 

Dinner  —  Bean  soup  (thick)  200  grams,  bread  75  grams,  pickles  30  grams,  tapi- 
oca-peach pudding  150  grams,  coffee  1  cup. 

Supper.  —  Apple  fritters  200  grams,  stewed  prunes  125  grams,  bread  50  grams, 
butter  15  grams,  tea  1  cup. 


Thursday,  December  24,  1903. 

Breakfast.  —  Apple  200  grams,  boiled  hominy  150  grams,  milk  125  grams,  sugar 

30  grams,  coffee  1  cup. 
Dinner  —  Tomato  soup  with  potatoes  and  onions  boiled  together  326  grains. 

fried  sausage  40  grams,  bread  75  grams,  baked  potato  150  grams,  coffee 

1  cup. 

Supper—  Biscuit  175  grams,  butter  30  grams,  jam  126  grams,  tea  1  cup. 

20 


306       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

Friday,  December  25,  1903. 

Breakfast. —  Apple  200  grams,  fried  hominy  130  grams,  syrup  50  grams,  coffee 

1  cup. 
Dinner.  —  Roast  turkey  100  grams,  bread-crumb  stuffing  100  grams,  cranberry 

sauce  150  grams,  boiled  onions  200  grams,  mashed  potatoes  150  grams, 

bread  75  grams,  orange  200  grams,  corn-starch  custard  125  grams,  coffee 

1  cup. 
Supper.  —  Bread  100  grams,  crackers  25  grams,  stewed  prunes  150  grams,  butter 

40  grams,  tea  1  cup. 

Saturday,  December  %6,  1903. 

Breakfast. — Boiled  rice  200  grams,  milk  125  grams,  sugar  30  grams,  coffee  1 

cup. 
Dinner.  —  Clam  chowder  with  onions,  potatoes,  and  tomatoes  350  grams,  bread 

75  grams,  pickles  35  grams,  coffee  1  cup. 
Supper. — Potato  chips  100  grams,  fried  bacon  25  grams,  bread  75  grams,  jam 

75  grams,  tea  1  cup. 


Sunday,  December  27,  1903. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  coffee  1  cup, 

apple  200  grams. 
Dinner.  —  Split-pea  soup  (thick)  200  grams,  bread  75  grams,  stewed  tomatoes 

150  grams,  pie  115  grams,  coffee  1  cup. 
Supper.  —  Suet   pudding  (plum  duff)  150  grams,  apple  sauce  125  grams,  tea 

1  cup.     , 

Monday,  December  28,  1903. 

Breakfast.  —  Boiled  Indian-meal  150  grams,  milk  125  grams,  sugar  30  grams, 

coffee  1  cup,  apple  200  grams. 
Dinner.  —  Corned  beef  75  grams,  cabbage  200  grams,  mashed  potatoes  200 

grams,  bread  50  grams,  coffee  1  cup. 
Supper. — Rice  pudding  150  grams,  stewed  peaches  100  grams,  crackers  40  grams, 

butter  15  grams,  tea  1  cup. 


Tuesday,  December  29,  1903. 

Breakfast.  —  Fried  Indian-meal  100  grams,  syrup  50  grams,  coffee  1  cup,  apple 

210  grams. 
Dinner.  —  Boiled  macaroni  200  grams,  stewed  tomatoes  250  grams,  bread  50 

grams,  apple  pie  140  grams,  coffee  1  cup. 
Supper.  —  Potato  chips  100  grams,  fried  bacon  35  grams,  bread  75  grams,  jam 

75  grams,  tea  1  cup. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       307 


Wednesday,  December  30,  1903. 

Breakfast.  —  Boiled  rice  150  grams,  milk  125  grams,  sugar  30  grams,  coffee  1 

cup,  apple  150  grams,  baked  potato  100  grams. 
Dinner.  —  Hamburg  steak  with  bread,  fat,  and  onions  150  grams,  boiled  potatoes 

200  grams,  apple  sauce  200  grams,  bread  75  grams,  coffee  1  cup. 
Supper.  —  Biscuit  150  grams,  butter  20  grams,  stewed  prunes  150  grams,  tea  1 

cup. 


Thursday,  December  31,  1903. 

Breakfast.  —  Apple  175  grams,  fried  rice  100  grams,  syrup  56  grams,  coffee  1 

cup,  baked  potato  90  grams. 
Dinner.  —  Split-pea  soup  (thick)  200  grams,  bread  75  grams,  pickles  30  grams, 

boiled  potato  100  grams,  coffee  1  cup,  pie  115  grams. 
Supper.  —  Bread  pudding  250  grams,  stewed  peaches  100  grams,  crackers  20 

grams,  butter  10  grams,  tea  1  cup. 


Friday,  January  1,  190 If. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  apple  175  grams, 

coffee  1  cup,  baked  potato  100  grams. 
Dinner.  —  Clam  chowder  with  onions,  potatoes,  and  tomatoes  350  grams,  bread 

75  grams,  ice  cream  200  grams,  coffee  1  cup. 
Supper.  —  Suet  pudding  150  grams,  apple  sauce  125  grams,  crackers  25  grams, 

tea  1  cup. 


Saturday,  January  2, 1904- 

Breakfast — Boiled  rice  150  grams,  milk  125  grams,  sugar  30  grams,  coffee  1 

cup,  apple  190  grams,  baked  potato  100  grams. 
Dinner.  —  Baked  macaroni  with  small  amount  of  cheese  200  grams,  stewed 

tomatoes  200  grams,  bread  50  grams,  pie  115  grams,  coffee  1  cup. 
Supper.  —  Biscuit  125  grams,  butter  20  grams,  fried  bacon  30  grams,  baked 

potato  150  grams,  stewed  prunes  150  grams,  tea  1  cup. 


Sunday,  January  3,  1904- 

Breakfast.  —  Apple  190  grams,  fried  rice  100  grams,  gyrup  50  grams,  baked 

potato  90  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Baked  potato  150  grams,  dried  beef  50  grams,  stewed  with  milk 

50  grams,  bread  75  grams,  butter  20  grams,  coffee  1  cup,  pickles  20  grams, 

tapioca-peach  pudding  125  grams. 
Supper.  —  Apple  fritters  200  grams,  stewed  prunes  125  grams,  bread  50  grams, 

butter  15  grams,  tea  1  cup. 


^08       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

Monday,  January  fy,  1904. 

Breakfast.  —  Boiled  Indian-meal  150  grams,  milk  125  grams,  sugar  30  grams, 

bread  35  grams,  coffee  1  cup. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  325  grams, 

bread  75  grams,  coffee  1  cup,  bread  pudding  150  grams. 
Supper.  —  Biscuit  175  grams,  butter  30  grams,  jam  125  grams,  tea  1  cup. 

Tuesday,  January  5,  1904- 

Breakfast.  —  Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  baked 

potato  150  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Split-pea  soup  (thick)  300  grams,  bread  75  grams,  pickles  30  grams, 

coffee  1  cup,  pie  100  grams. 
Supper.  —  Fried  bacon  30  grams,  potato  chips  100  grams,  bread  75  grams,  jam 

60  grams,  tea  1  cup. 

Wednesday,  January  6, 1904* 

Breakfast. — Fried  hominy  100  grams,  syrup  50  grams,  coffee  1  cup,  apple  200 

grams. 
Dinner.  —  Hamburg  steak  with  plenty  of  bread,  fat,  and  onions  150  grams,  boiled 

potatoes  200  grams,  apple  sauce  200  grams,  bread  75  grams,  coffee  1  cup. 
Supper.  —  Biscuit  150  grams,  butter  20  grams,  stewed  prunes  150  grams,  tea 

1  cup. 

Thursday,  January  7,  190^. 

Breakfast.  —  Apple  190  grams,  boiled  rice  150  grams,  milk  125  grams,  sugar  30 

grams,  coffee  1  cup,  baked  potato  100  grams. 
Dinner.  —  Baked  macaroni  with   small  amount  of  cheese  200  grams,  stewed 

tomatoes  200  grams,  bread  50  grams,  coffee  1  cup,  pie  130  grams. 
Supper.  —  Suet  pudding  150  grams,  apple  sauce  125  grams,  crackers  25  grams, 

tea  1  cup. 

Friday,  January  8,  1904. 

Breakfast.  — Apple  150  grams,  wheat  griddle  cakes  200  grams,  syrup  50  grams, 

coffee  1  cup. 
Dinner.  —  Fish-balls  with  creamed  potatoes  150  grams,  stewed  tomatoes  200 

grams,  bread  75  grams,  coffee  1  cup,  tapioca-peach  pudding  125  grams. 
Supper.  —  Biscuit  150  grams,  butter  20  grams,  stewed  peaches  150  grams,  tea  1 

cup,  baked  potato  100  grams. 

Saturday,  January  9,  1904. 

Breakfast.  —  Apple  200  grams,  boiled  rice  150  grams,  milk  125  grams,  sugar  30 
grams,  butter  10  grams,  baked  potato  100  grams,  coffee  1  cup. 

Dinner.  —  Baked  potato  150  grams,  dried  beef  50  grams,  stewed  with  milk  20 
grams,  bread  75  grams,  butter  20  grams,  pickles  20  grams,  coffee  1  cup. 

Sapper.  —  Apple  fritters  200  grams,  stewed  prunes  125  grams,  bread  50  grams, 
butter  15  grams,  tea  1  cup. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       309 

Sunday,  January  10,  1904- 

Breakfast.  —  Fried  rice  100  grams,  syrup  50  grams,  coffee  1  cup,  apple  250 

grams. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  325  grams, 

bread  75  grams,  bread  pudding  150  grams,  coffee  1  cup. 
Supper. —Toasted  bread  100  grams,  butter  20  grams,  sardine  25  grams,  stewed 

primes  150  grams,  tea  1  cup. 

Monday,  January  11, 1904- 

Breakfast. — Boiled  Indian-meal  150  grams,  milk  125  grams,  sugar  30  grams, 
bread  35  grams,  butter  10  grams,  coffee  1  cup. 

Dinner.  —  Boiled  fresh  beef  75  grains,  boiled  cabbage  200  grams,  mashed  pota- 
toes 200  grams,  bread  50  grams,  coffee  1  cup. 

Supper.  —  Rice  pudding  150  grams,  stewed  peaches  100  grams,  crackers  30 
grams,  butter  10  grams,  tea  1  cup. 

Tuesday,  January  12,  1904. 

Breakfast.  —  Fried  Indian-meal  100  grams,  syrup  50  grams,  coffee  1  cup  =  350 

grams  or  367  cc.,  bread  50  grams,  butter  15  grams. 
Dinner.  —  Boiled  macaroni  250  grams,  stewed  tomatoes  250  grams,  bread  75 

grams,  coffee  1  cup,  367  grams. 
Supper.  —  Potato  chips  100  grams,  fried  bacon  25  grams,  bread  75  grams,  jam 

75  grams,  tea  1  cup  =  350  cc. 

Total  nitrogen,  7.793  grams.  Fuel  value,  2404  calories. 

Wednesday,  January  13,  1904* 

Breakfast.  —  Boiled  rice  150  grams,  milk  130  cc.  125  grams,  sugar  30  grams, 

butter  10  grams,  bread  30  grains,  coffee  1  cup  =  350  cc. 
Dinner.  —  Hamburg  steak  with  plenty  of  bread,  fat,  and  onions  chopped  together 

150  grams,  boiled  potatoes  200  grams,  apple  sauce  200  grams,  bread  75 

grams,  coffee  1  cup  =  350  cc. 
Supper. —  Fried  rice  100  grams,  syrup  50  grams,  tea  350  cc.,  bread  50  grams, 

butter  15  grams. 
Total  nitrogen,  9.992  grams.  Fuel  value,  2133  calories. 

Thursday,  January  H,  1904. 

Breakfast.  —  Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  butter 

10  grams,  bread  30  grams,  coffee  1  cup  =  350  cc. 
Dinner. —  Split-pea  soup  (thick)  200  grams,  bread  75  grams,  mashed  potatoes 

100  grams,  pickles  30  grams,  coffee  1  cup  =  350  cc.,  pie  120  grams. 
Supper.  —  Suet  pudding  150  grams,  apple  sauce  125  grams,  crackers  25  grams, 

tea  1  cup  =  350  cc. 

Total  nitrogen,  7.412  grams.  Fuel  value,  2000  calories. 


310      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 
Friday,  January  15, 1904- 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  coffee  1  cup  = 

350  cc. 
Dinner.  —  Codfish-balls  (4  parts  potato,  1  part  fish,  fried  in  pork  fat)  158  grams, 

stewed  tomatoes  200  grams,  bread  75  grams,  coffee  1  cup  =  350  cc.,  apple 

pie  95  grams. 
Supper.  —  Apple  fritters  200  grams,  stewed  prunes  (stones  not  included)  125 

grams,  bread  50  grams,  butter  15  grams,  tea  1  cup  =  350  cc. 

Total  nitrogen,  8.560  grams.  Fuel  value,  2030  calories. 

Saturday,  January  16, 1904- 

Breakfast.  —  Soft  oatmeal  150  grams,  milk  100  grams,  sugar  30  grams,  bread  30 

grams,  butter  10  grams,  coffee  1  cup  =  350  cc. 
Dinner.  —  Baked  macaroni  with  a  little  cheese  200  grams,  stewed  tomatoes  200 

grams,  bread  50  grams,  tapioca-peach  pudding  150  grams,  coffee  1  cup 

=  350  cc. 
Supper.  —  French  fried  potatoes  100  grams,  fried  bacon  20  grams,  bread  75 

grams,  jam  75  grams,  tea  1  cup  =  350  cc. 
Total  nitrogen,  7.282  grams.  Fuel  value,  1824  calories. 

Sunday,  January  17,  1904- 

Breakfast.  —  Boiled  Indian  meal  125  grams,  milk  125  grams,  sugar  30  grams, 
butter  10  grams,  bread  30  grams,  coffee  1  cup  =  350  cc. 

Dinner.  —  Bean  soup  (thick)  200  grams,  bread  75  grams,  mashed  potato  100 
grams,  pickles  25  grams,  coffee  1  cup  —  350  cc.,  custard  pie  105  grams. 

Supper.  —  Crackers  50  grams,  butter  15  grams,  stewed  prunes  (without  stones) 
125  grams,  sponge  cake  100  grams,  tea  350  cc. 

Total  nitrogen,  8.349  grams.  Fuel  value,  2081  calories. 

Monday,  January  18,  1904- 

Breakfast.  —  Apple  150  grams,  fried  Indian-meal  100  grams,  syrup  50  grams, 
baked  potato  90  grams,  butter  10  grams,  coffee  1  cup. 

Dinner.  —  Beef  stew  with  potatoes  and  onions  thickened  with  corn  starch  300 
grams,  bread  75  grams,  coffee  1  cup. 

Supper.  —  Bread  pudding  250  grams,  stewed  peaches  100  grams,  crackers  25 
grams,  butter  10  grams,  tea  1  cup. 

Tuesday,  January  19,  1904. 

Breakfast.  —  Apple  180  grams,  boiled  rice  150  grams,  milk  125  grams,  sugar  30 

grams,  baked  potato  100  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  350  grams, 

bread  75  grams,  mashed  potatoes  150  grams,  pickles  30  grams,  coffee  1 

cup,  pie  129  grams. 
Supper.  —  Biscuit  125  grams,  butter  20  grams,  apple  sauce  175  grams,  crackers 

16  grams,  tea  1  cup. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      311 

Wednesday ',  January  30,  1904. 

Breakfast.  —  Apple  150  grams,  fried  rice  100  grains,  syrup  50  grams,  biscuit  50 

grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Baked  beans  with  a  little  salt  pork  150  grams,  bread  75  grams,  boiled 

onions  100  grams,  coffee  1  cup. 

Supper. — French  fried  potatoes  100  grams,  fried  bacon  20  grams,  bread  50 
grams,  butter  10  grams,  tea  1  cup. 


Thursday,  January  21, 1904. 

Breakfast.  —  Wheat  griddle  cakes  150  grams,  syrup  50  grams,  butter  10  grams, 

bread  50  grams,  coffee  1  cup. 
Dinner.  —  Mashed  potatoes  200  grams,  fried  egg  33  grams,  bread  75  grams,  butter 

15  grams,  apple  pie  117  grams,  coffee  1  cup. 
Supper.  —  Crackers  50  grams,  butter  10  grams,  stewed  prunes  125  grams,  tea 

1  cup,  sponge  cake  50  grams. 


•Friday,  January  22, 190 J^ 

Breakfast.  —  Boiled  Indian-meal  150  grams,  milk  125  grams,  sugar  30  grams, 
coffee  1  cup,  baked  potato  100  grams,  butter  10  grams. 

Dinner.  —  Clam  chowder  with  onions,  potatoes,  and  tomatoes  200  grams,  bread 
75  grams,  mashed  potato  100  grams,  coffee  1  cup. 

Supper. —  Apple  fritters  200  grams,  jam  75  grams,  tea  1  cup,  gingerbread  30 
grams. 


Saturday,  January  23,  1904. 

Breakfast.  —  Boiled  rice  150  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup,  butter  10  grams,  baked  potato  150  grams. 
Dinner.  —  Boiled  macaroni  250  grams,  stewed  tomatoes  250  grams,  bread  75 

grams,  coffee  1  cup. 
Supper.  — French  fried  potatoes  125  grams,  fried  bacon  30  grams,  bread  100 

grams,  jam  75  grams,  tea  1  cup. 


Sunday,  January  24,  1904- 

Breakfast.  — Fried  rice  150  grams,  syrup  50  grams,  baked  potato  125  grams, 

coffee  1  cup,  apple  150  grams. 
Dinner.  — Split-pea  soup  200  grams,  bread  100  grams,  pickles  30  grams,  mashed 

potatoes  200  grams,  coffee  1  cup,  apple  pie  100  grams. 
Supper.— Baked  apple  with  sugar  150  grams,  crackers  50  grams,  butter  2 

grams,  tea  1  cup,  potato  chips  50  grams. 


312       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


Monday,  January  25, 

Breakfast.  —  Boiled  hominy  150  grams,  milk  125  grams,  sugar  30  grams,  coffee 

1  cup,  baked  potato  100  grams,  butter  10  grams. 
Dinner.  —  Meat  pie  200  grams  (with  30  grams  meat),  boiled  cabbage  200  grams, 

mashed  potatoes  200  grams,  coffee  1  cup. 
Supper.  —  Sponge  cake  100  grams,  stewed  peaches   100  grams,  crackers  25 

grams,  butter  10  grams,  tea  1  cup,  baked  potato  115  grams. 


Tuesday,  January  26,  1904- 

Breakfast.  —  Apple  140  grams,  wheat  griddle  cakes  200  grams,  syrup  50  grams, 

coffee  1  cup,  bread  50  grams,  butter  10  grams. 
Dinner.  —  Baked  beans  witli  a  little  salt  pork  150  grams,  boiled  onions  100 

grams,  bread  75  grams,  bread  pudding  150  grams,  coffee  1  cup. 
Supper.  —  Biscuit  175  grams,  butter  20  grams,  apple  sauce  125  grams,  tea  1  cup. 


Wednesday,  January  27,  1904. 

Breakfast.  —  French  fried  potatoes  150  grams,  fried  bacon  20  grams,  bread  75 
grams,  butter  10  grams,  coffee  1  cup,  apple  170  grams. 

Dinner.  —  Split-pea  soup  (thick)  200  grams,  bread  75  grams,  mashed  potatoes 
100  grams,  boiled  onions  150  grams,  coffee  1  cup. 

Supper.  —  Rice  pudding  with  raisins  200  grams,  apple  sauce  150  grams,  crackers 
25  grams,  tea  1  cup. 

Thursday,  January  28, 1904. 

Breakfast.  —  Fried   rice  100  grams,  syrup  50  grams,  bread  50  grams,  coffee 

1  cup,  banana  75  grams. 
Dinner.  —  Baked  potato  170  grams,  dried  beef  40  grams,  stewed  with  milk  30 

grams,  bread  75  grams,  butter  20  grams,  pickles  20  grams,  coffee  1  cup. 
Supper.  —  Apple  fritters  200  grams,  stewed  prunes  125  grams,  bread  50  grams, 

butter  15  grams,  peach  pie  120  grams,  tea  1  cup. 

Friday,  January  29,  190^. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  coffee  1  cup, 

French  fried  potatoes  50  grams. 
Dinner.  — Oyster  soup*  300  grams,  crackers  50  grams,  bread  100  grams,  coffee 

1  cup,  salad  made  of  lettuce  leaves,  chopped  apple,  and  celery  with  oil, 

salt,  and  pepper  75  grams. 
Supper.  —  Biscuit  175  grams,  butter  20  grams,  jam  125  grams,  tea  1  cup,  apple 

175  grams. 


*  In  each  bowl  of  soup  were  90  grams  of  oysters,  20  grams  of  butter,  and  190 
grams  of  milk. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       313 


Saturday,  January  30,  1904* 

Breakfast.  —  Boiled  oatmeal  125  grams,  milk  100  grams,  sugar  25  grams,  coffee 

1  cup,  baked  potato  50  grams,  butter  10  grams. 
Dinner. — French  fried  potatoes  200  grams,  cold  roast  beef  40  grams,  bread 

75  grams,  pickles  30  grams,  carrots  125  grams,  coffee  1  cup. 
Supper.  —  Apple-rice  pudding  200  grams,  stewed  prunes  150  grams,  bread  100 

grams,  butter  30  grams,  tea  1  cup. 


Sunday ',  January  31, 1904. 

Breakfast.  —  Boiled  Indian-meal  200  grams,  milk  100  grams,  sugar  25  grams, 

coffee  1  cup,  bread  50  grams. 
Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together  325  grams, 

bread  100  grams,  fried  egg  30  grams,  baked  potato  140  grams,  coffee 

1  cup. 
Supper.  —  Lettuce-apple-celery  salad  100  grams,  bread  100  grams,  butter  20 

grams,  stewed  peaches  150  grams,  tea  1  cup. 


Monday,  February  1,  1904. 

Breakfast.  —  Fried  Indian-meal  100  grams,  syrup  50  grams,  bread  50  grams, 

butter  10  grams,  coffee  1  cup. 
Dinner.  —  Baked  beans  120  grams,  with  salt  pork  30  grams,  boiled  onions  100 

grams,  mashed  potatoes  200  grams,  bread  75  grams,  apple  pie  120  grams, 

coffee  1  cup. 
Supper.  —  Apple  fritters  200  grams,   stewed  prunes  125  grams,  crackers  32 

grams,  butter  15  grams,  tea  1  cup. 


Tuesday,  February  2, 1904. 

Breakfast.  — Fried  hominy  100  grams,  syrup  50  grams,  apple  160  grams,  bread 

50  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Boiled  macaroni  250  grams,  stewed  tomatoes  250  grams,  bread  76 

grams,  pie  120  grams,  coffee  1  cup. 
Supper.  —  Biscuit   175  grams,  butter  20  grams,   crackers  25  grams,  stewed 

prunes  125  grams,  tea  1  cup. 


,  Wednesday,  February  3,  1904- 

Breakfast.  —  French  fried  potatoes  150  grams,  fried  bacon  20  grams,  bread  60 

grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Corned  beef  40  grains,  cabbage  200  grams,  mashed  potatoes  200  grams, 

bread  75  grams,  coffee  1  cup,  boiled  rice  200  grams,  syrup  50  grams. 
Supper.  —  Lettuce-apple-celery  salad  150  grams,  bread  100  grams,  butter  20 

grams,  jam  75  grams,  tea  1  cup. 


314       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

Thursday,  February  h  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  coffee  1  cup, 
baked  potato  150  grams,  butter  10  grams. 

Dinner.  —  Barley  broth  with  potatoes  and  onions  250  grams,  wheat  flour 
dumplings  150  grams,  boiled  turnips  200  grams,  bread  75  grams,  tapioca- 
peach  pudding  200  grams,  coffee  1  cup. 

Supper.  —  Suet  pudding  150  grams,  baked  apple  with  sugar  150  grams,  crackers 
25  grams,  stewed  prunes  150  grams,  tea  1  cup. 


Friday,  February  5,  1904» 

Breakfast.  —  Banana  100  grams,  French  fried  potatoes  200  grams,  biscuit  175 

grams,  butter  20  grams,  coffee  1  cup. 
Dinner.  —  Boiled  codfish  60  grams,  mashed  potatoes  250  grams,  boiled  onions 

200  grams,  bread  75  grams,  coffee  1  cup. 
Supper.  —  Bread  pudding  with  raisins  250  grams,  stewed  peaches  150  grams, 

crackers  25  grams,  butter  10  grams,  tea  1  cup. 


Saturday,  February  6, 1904* 

Breakfast.  —  Boiled  rice  175  grams,  milk  125  grams,  sugar  25  grams,  coffee 

1  cup,  banana  90  grams. 
Dinner.  —  Baked  beans  70  grams,  with  salt  pork  30  grams,  bread  75  grams, 

boiled  sweet  potato  150  grams,  butter  10  grams,  coffee  1  cup,  apple  pie 

100  grains. 
Supper.  —  French  fried  potatoes  125  grams,  celery -lettuce-apple  salad  150  grams, 

bread  100  grams,  butter  20  grams,  jam  75  grams,  tea  1  cup. 


Sunday,  February  7,  1904- 

Breakfast.  —  Fried  rice  150  grams,  syrup  50  grams,  baked  potato  140  grams, 

butter  10  grams,  coffee  1  cup.. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat,  and  onions  150  grams,  boiled 

potato  150  grams,  butter  10  grams,  bread  75  grams,  coffee  1  cup. 
Supper.  —  Tapioca-peach  pudding  250  grams,  sponge  cake  75  grams,  tea  1  cup. 


Monday,  February  8,  1904. 

Breakfast.  —  Boiled  hominy  150  gr^ams,  milk  125  grams,  sugar  25  grams,  bread 

50  grams,  stewed  prunes  150  grams,  coffee  1  cup. 
Dinner.  —  Baked  spaghetti  with  a  little  grated  cheese  200  grams,  mashed  potato 

200  grams,  bread  75  grams,  boiled  tomato  150  grams,  pickles  20  grams, 

fruit  pie,  130  grams,  coffee  1  cup. 
Supper.  —  Biscuit  175  grams,  fried  bacon  20  grams,  French  fried  potatoes  150 

grams,  butter  20  grams,  tea  1  cup. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       315 


Tuesday,  February  9, 1904. 

Breakfast.  —  Fried  hominy  125  grams,  syrup  50  grams,  baked  potato  150  grams, 

butter  10  grams,  coffee  1  cup. 
Dinner.  —  Boiled  sweet  potato  150  grams,  butter  10  grams,  bread  75  grams, 

thick  pea  soup  200  grams,  boiled  onions  150  grams,  coffee  1  cup,  apple 

pie  150  grams. 
Supper.  —  Celery-lettuce-apple  salad    150  grams,   crackers   32  grams,   cheese 

(American)  20  grams,  Saratoga  chips  75  grams,  tea  1  cup. 


Wednesday,  February  10,  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  butter  10  grams, 

coffee  1  cup,  banana  90  grams. 
Dinner.  —  Boiled  salt  mackerel  25  grams,  boiled  potatoes  200  grams,  boiled 

turnips  200  grams,  bread  75  grams,  coffee  1  cup,  apple  140  grams. 
Supper.  —  Chocolate  cake    150   grams,  cranberry  sauce    100  grams,  chopped 

fresh  cabbage  with  salt,  pepper,  and  vinegar  100  grams,  bread  75  grams, 

butter  20  grams,  tea  1  cup. 

Thursday,  February  11,  1904. 

Breakfast.  —  Breakfast  food  40  grams,  milk  125  grams,  sugar  25  grams,  baked 
potato  150  grams,  butter  10  grams,  coffee  1  cup,  apple  130  grams. 

Dinner.  —  Baked  beans  70  grams,  salt  pork  30  grams,  bread  75  grams,  boiled 
cabbage  200  grams,  boiled  potato  150  grams,  coffee  1  cup. 

Supper.  —  Tapioca-peach  pudding  250  grams,  bread  75  grams,  butter  20  grams, 
tea  1  cup,  cranberry  sauce  100  grams. 


Friday,  February  12,  1904. 

Breakfast.  —  Breakfast  food  40  grams,  milk  125  grams,  banana  90  grams, 

French  fried  potatoes  200  grams,  sugar  25  grams,  coffee  1  cup. 
Dinner.  —  Clam  chowder  with  onions,  potatoes,  and  tomatoes  200  grams,  bread 

75  grams,  mashed  potato  200  grams,  boiled  turnips  150  grams,  pie  125 

grams,  coffee  1  cup. 
Supper.  — Apple  fritters  200  grams,  jam  75  grams,  tea  1  cup,  gingerbread  30 

grams. 

Saturday,  February  13,  1904. 

Breakfast.— Boiled  rice  150  grams,  milk  125  grams,  sugar  25  grams,  coffee  1 

cup,  baked  potato  100  grams,  butter  10  grams. 
Dinner.  —  Meat  pie  with  meat,  potatoes,  and  onions  200  grams,  boiled  cabbage 

200  grams,  boiled  potatoes  200  grams,  bread  50  grams,  coffee  1  cup. 
Supper.  —  Lettuce-apple-celery  salad  150  grams,  biscuit  150  grams,  butter  20 

grams,  tea  1  cup,  stewed  prunes  125  grams. 


316       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


Sunday,  February  14,  1904- 

Breakfast.  —  Apple  140  grams,  fried  rice  125  grams,  syrup  50  grams,  baked 
sweet  potato  142  grams,  butter  10  grams,  coffee  1  cup. 

Dinner.  —  Tomato  soup  with  potatoes  and  onions  boiled  together,  thickened 
with  corn  starch  350  grams,  bread  75  grams,  canned  string  beans  100 
grams,  baked  apple  with  sugar  140  grains,  coffee  1  cup. 

Supper.  —  Small  fried  sausage  50  grams,  French  fried  potatoes  200  grams,  bread 
50  grams,  butter  10  grams,  stewed  prunes  100  grams,  tea  1  cup. 


Monday,  February  15,  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  Johnny  cake  50 

grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Hamburg  steak,  with  bread,  fat,  and  onions  150  grams,  boiled  potato 

200  grams,  bread  75  grams,  butter  10  grams,  coffee  1  cup,  pickles  25  grams. 
Supper.  —  Boiled  Lima  beans  thoroughly  cooked  75  grams,  mashed  potato  150 

grams,  bread  75  grams,  butter  10  grams,  tea  1  cup,  stewed  peaches 

125  grams. 

Tuesday,  February  16,  1904. 

Breakfast.  —  Brown  bread  50  grams,  baked  potato  230  grams,  butter  20  grams, 

coffee  1  cup,  apple  140  grams. 
Dinner.  —  Boiled  macaroni  250  grams,  stewed  tomatoes  250  grams,  French  fried 

potatoes  150  grams,  bread  75  grams,  coffee  1  cup,  pie  130  grams. 
Supper.  —  Fried  bacon  25  grains,  potatoes  stewed  in  cream  250  grams,  rice 

pudding  200  grams,  bread  50  grams,  tea  1  cup. 


Wednesday,  February  17,  1904- 

Breakfast.  —  Fried  rice  125  grams,  syrup  50  grams,  baked  sweet  potato  190 

grams,  butter  10  grams,  bread  50  grams,  coffee  1  cup. 
Dinner.  —  Corned  beef  40  grams,  cabbage  200  grams,  mashed  potato  200  grams, 

bread  75  grams,  coffee  1  cup,  tapioca-peach  pudding  200  grams. 
Supper.  —  Lettuce-apple-celery  salad  150  grams,  bread   100  grams,  butter  20 

grams,  cranberry  sauce  125  grams,  tea  1  cup,  baked  potato  100  grams. 


Thursday,  February  18, 1904. 

Breakfast.  — Boiled  hominy  175  grams,  milk  125  grams,  sugar  25  grams,  coffee 

1  cup,  banana  110  grams. 
Dinner.  — Split-pea  soup  (thick)  200  grams,  bread  100  grams,  mashed  potatoes 

200  grams,  boiled  onions  200  grams,  coffee  1  cup. 
Supper.  —  Corned-beef  hash  (mostly  potato)  125  grams,  bread  50  grams,  fried 

sweet  potato  150  grams,  butter  20  grams,  tea  1  cup,  jam  75  grams. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       317 


Friday,  February,  19,  1904. 

Breakfast.  —  Fried  hominy  125  grams,  syrup  50  grams,  baked  potato  150  grams, 

butter  10  grams,  »pple  140  grams,  coffee  1  cup. 
Dinner.  —  Boiled  salt  mackerel  25  grams,  boiled  potatoes  250  grams,  boiled 

turnips  200  grams,  bread  75  grams,  coffee  1  cup,  apple  pie  100  grams. 
Supper.  —  Chocolate  cake  150  grains,  cranberry  sauce  125  grams,  chopped  fresh 

cabbage  with  salt,  pepper,  and  vinegar  100  grams,  bread   75  grams, 

butter  20  grams,  tea  1  cup. 

Saturday,  February  20, 1904. 

Breakfast.  —  Breakfast  food  40  grams,  milk  125  grams,  sugar  25  grams,  French 
fried  potatoes  200  grams,  coffee  1  cup. 

Dinner.  —  Barley  broth  with  potatoes  and  onions  250  grams,  wheat  flour  dump- 
lings 150  grams,  boiled  carrots  150  grams,  bread  75  grams,  boileJ  sweet 
potato  180  grams,  coffee  1  cup. 

Supper.  —  Suet  pudding  150  grams,  baked  apple  with  sugar  150  grams,  crackers 
25  grams,  stewed  prunes  150  grams,  tea  1  cup. 

Sunday,  February  21, 1904. 

Breakfast.  —  Boiled  oatmeal  (thin)  125  grams,  milk  100  grains,  sugar  25  grams, 
baked  potato  150  grams,  butter  10  grams,  coffee  1  cup. 

Dinner.  —  Roast  beef  40  grams,  mashed  potato  250  grams,  bread  75  grams,  apple 
sauce  150  grams,  stewed  tomatoes  150  grams,  coffee  1  cup. 

Supper.  —  Bread  pudding  200  grams,  cranberry  sauce  200  grams,  potato  chips 
100  grams,  tea  1  cup. 

Monday,  February  32,  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  butter  10  grams, 

baked  potato  130  grams,  coffee  1  cup. 
Dinner.  —  Boiled  macaroni  200  grams,  stewed  tomatoes  250  grams,  French  fried 

potatoes  200  grams,  bread  35  grams,  coffee  1  cup,  apple  sauce  150  grams. 
Supper.  —  Lettuce-apple-celery  salad  150  grams,  biscuit  150  grams,  butter  20 

grams,  stewed  prunes  125  grams,  tea  1  cup. 

Tuesday,  February  23,  1904. 

Breakfast.  —  Boiled  rice  175  grams,  milk  100  grams,  sugar  25  grams,  coffee 

1  cup,  banana  90  grams. 
Dinner.  —  Bean  soup  (thick)  200  grams,  mashed  potato  250  grams,  bread  35 

grams,  butter  10  grams,  boiled  onions  150  grams,  coffee  1  cup,  apple  pie 

100  grams. 
Supper.  —  French  fried  potatoes  100  grams,  crackers  25  grams,  butter  15  grams, 

tea  1  cup,  stewed  peaches  150  grams. 


318       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

Wednesday,  February  24, 1904. 

Breakfast.  —  Fried  rice  125  grams,  syrup  50  grams,  baked  potato  150  grams, 

butter  10  grams,  bread  35  grams,  coffee  1  cup. 
Dinner.  —  Boiled  codfish  50  grams,  mashed  potato  250  grams,  boiled  carrots  150 

grams,  bread  50  grams,  coffee  1  cup. 
Supper.  —  Bread  pudding  with  raisins  250  grams,  jam  75  grams,  crackers  25 

grams,  butter  15  grams,  tea  1  cup. 


Thursday ',  February  25,  1904- 

Breakfast.  —  Boiled  hominy  175  grams,  milk  100  grams,  sugar  25  grams,  coffee 

1  cup,  baked  sweet  potato  125  grams,  butter  10  grams. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat,  and  onions  150  grams,  boiled 

potatoes  200  grams,  butter  15  grams,  bread  50  grams,  coffee  1  cup,  pickles 

35  grams. 
Supper.  —  Tapioca-apple  pudding  250  grams,  sponge  cake  75  grams,  cranberry 

sauce  100  grams,  tea  1  cup. 


Friday,  February  26,  1904. 

Breakfast.  —  Fried  hominy  100  grams,  syrup  50  grams,  bread  50  grams,  butter 

10  grams,  coffee  1  cup,  apple  150  grams. 
Dinner.  —  Oyster  chowder  with  tomatoes,  potatoes,  and  onions  200  grams,  bread 

75  grams,  string  beans  150  grams,  coffee  1  cup. 
Supper. —  Suet  pudding  with  plums  125  grams,  apple  sauce  150  grams,  baked 

sweet  potato  200  grams,  crackers  25  grams,  butter  10  grams,  tea  1  cup. 


Saturday,  February  27,  1904. 

Breakfast.  —  Soft  boiled  oatmeal  125  grams,  milk  100  grams,  sugar  25  grams, 
coffee  1  cup,  butter  10  grams,  baked  potato  140  grams. 

Dinner.  —  Lyonnaise  potato  175  grams,  bacon  25  grams,  boiled  turnips  200  grams, 
coffee  1  cup,  rice  pudding  150  grams. 

Supper.  —  Banana  fritters  200  grams,  stewed  prunes  150  grams,  crackers  25 
grams,  butter  10  grams,  tea  1  cup. 


Sunday,  February  28,  1904. 

Breakfast.  —  Stewed  peaches  150  grams,  wheat  griddle  cakes  200  grams,  syrup 
50  grams,  coffee  1  cup,  baked  potato  150  grams,  butter  10  grams. 

Dinner.  —  Barley  broth  with  potatoes  and  onions  250  grams,  wheat  flour  dump- 
lings 150  grams,  French  fried  potatoes  150  grams,  bread  35  grams,  coffee 
1  cup,  ice  cream  100  grams. 

Supper.  —  Saratoga  chips  75  grams,  fried  sausage  40  grams,  butter  15  grams, 
bread  50  grams,  tea  1  cup. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       319 

Monday,  February  29,  1904. 

Breakfast.  —  Boiled  rice  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potato  150  grams,  coffee  1  cup,  350  grams,  butter  10  grams. 
Dinner.  —  Baked  spaghetti  250  grams,  mashed   potato  250  grams,  bread  75 

grams,  boiled  tomatoes  150  grams,  apple  pie  112  grams,  coffee  1  cup,  350 

grams. 
Supper.  —  Biscuit  175  grams,  fried  bacon  20  grams,  fried  sweet  potatoes  150 

grams,  butter  20  grams,  tea  1  cup,  350  grams. 
Total  nitrogen,  10.466  grams.  Fuel  value,  2670  calories. 


Tuesday,  March  1,  1904. 

Breakfast.  —  Fried  rice  150  grams,  syrup  50  grams,  baked  potato  150  grams, 
butter  10  grams,  coffee  1  cup,  350  grams. 

Dinner.  —  Thick  pea-soup  250  grams,  boiled  onions  150  grams,  boiled  sweet 
potato  150  grams,  bread  75  grams,  butter  20  grams,  coffee  1  cup,  350 
grams. 

Supper.  —  Celery -lettuce-apple  salad  120  grams,  crackers  32  grams,  American 
cheese  20  grams,  Saratoga  chips  79  grams,  tea  1  cup,  350  grams,  rice  cus- 
tard 100  grams. 

Total  nitrogen,  7.825  grams.  Fuel  value,  2279  calories. 


Wednesday,  March  2,  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  butter  10  grams, 

coffee  1  cup,  350  grams,  banana  75  grams. 
Dinner.  —  Boiled  salt  mackerel  25  grams,  boiled  potatoes  250  grams,  boiled 

turnips  150  grams,  bread  75  grams,  coffee  1  cup,  350  grams,  apple  sauce 

150  grams. 
Supper.  —  Chopped  fresh  cabbage  with  salt,  pepper,  and  vinegar,  100  grams, 

bread  75  grams,  butter  20  grams,  chocolate  cake  150  grams,  cranberry 

sauce  100  grams,  tea  1  cup,  350  grams. 
Total  nitrogen,  8.487  grams.  Fuel  value,  2391  calories. 


Thursday,  March  3, 1904. 

Breakfast.  —  Boiled  hominy  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potato  150  grams,  butter  10  grams,  coffee  1  cup,  350  grams. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat  and  onions  150  grams,  boiled 

potato  250  grams,  bread  75  grams,  butter  10  grains,  coffee  1  cup,  350 

grams. 
Supper.  —  Tapioca-poach  pudding  250  grams,  bread  75  grams,  jam  75  grams, 

butter  20  grams,  tea  1  cup,  350  grams. 

Total  nitrogen,  8.750  grams.  Fuel  value,  2375  calories. 


320       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

Friday,  March  4,  1904. 

Breakfast.  —  Fried  hominy  150  grams,  syrup  50  grams,  baked  potato  150  grams, 

coffee  1  cup,  350  grams,  butter  10  grams. 
Dinner.  —  Codfish-balls  (1  part  fish  4  parts  potato)  fried  in  pork  fat  150  grams, 

stewed  tomatoes  200  grams,  stewed  potatoes  150  grams,  bread  75  grams, 

coffee  1  cup,  350  grams,  apple  pie  130  grams. 
Supper.  —  French  fried  potatoes  200  grams,  fried  sausage  50  grams,  butter  10 

grams,  stewed  prunes  125  grams,  sponge  cake  35  grams,  bread  50  grams,, 

tea  1  cup,  350  grams. 
Total  nitrogen,.  10.427  grams.  Fuel  value,  2374  calories. 


Saturday ',  March  5,  1904- 

Breakfast.  —  Boiled  Indian-meal  200  grams,  milk  125  grams,  sugar  25  grams, 

coffee  1  cup,  350  grams,  fried  sweet  potato  150  grams,  butter  10  grams. 
Dinner.  —  Tomato  soup  thick,  with  potatoes  and  onions  boiled  together  325 
grams,  bread  100  grams,  scrambled  egg  50  grams,  mashed  potato  150 
.  grams,  coffee  1  cup,  350  grams. 

Supper.  —  Bread  pudding  with  raisins  250  grams,  stewed  peaches  150  grams, 
bacon  20  grams,  French  fried  potatoes  150  grams,  bread  50  grams,  butter 
10  grams,  tea  1  cup,  350  grams. 
Total  nitrogen,  10.483  grams.  Fuel  value,  2302  calories. 


Sunday,  March  6, 1904. 

Breakfast. — Fried  Indian-meal  150  grams,  syrup  50  grams,  sliced  banana  100 

grams,  baked  potato  150  grams,  butter  10  grams,  coffee  1  cup,  350  grams. 
Dinner.  —  Corned  beef  50  grams,  boiled  cabbage  200  grams,  mashed  potato  250 

grams,  bread  75  grams,  fried  rice  100  grams,  jam  75  grams,  coffee  1  cup, 

350  grams. 
Supper.  —  Sponge  cake  150  grams,  apple  sauce  150  grams,  crackers  32  grams, 

butter  10  grams,  sardine  14  grams,  tea  1  cup,  350  grams. 
Total  Nitrogen,  10.265  grams.  Fuel  value,  3173  calories. 


Monday,  March  7,  1904. 

Breakfast.  —  Boiled  rice  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potato  150  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Baked  spaghetti  300  grams,  mashed   potato  250  grams,  bread  75 

grams,  boiled  tomatoes  200  grams,  apple  pie  125  grams,  coffee  1  cup. 
Supper.  —  Biscuit  175  grams,  fried  bacon  30  grams,  fried   sweet  potato  200 

grams,  butter  20  grams,  tea  1  cup. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       321 

Tuesday,  March  8,  1904. 

Breakfast.  —  Fried  rice  150  grams,  syrup  50  grams,  baked  potato  200  grams, 

butter  10  grams,  coffee  1  cup. 
Dinner.  —  Thick  pea-soup  300  grams,  boiled  sweet  potato  250  grams,  boiled 

onions  150  grams,  bread  75  grams,  butter  20  grams,  pickles  30  grams, 

coffee  1  cup. 
Supper. — French  fried  potatoes  150  grams,  fried  bacon  20  grams,  crackers  32 

grams,  apple  sauce  200  grams,  rice  custard  100  grams,  tea  1  cup. 

Wednesday,  March  9,  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  butter  10  grams, 

banana  90  grams,  coffee  1  cup. 
Dinner.  —  Boiled   salt  mackerel  25  grams,  boiled  potato  250   grams,  boiled 

turnips  200  grams,  bread  75  grams,  apple  sauce  200  grams,  coffee  1  cup. 
Supper.  —  Chopped  fresh   cabbage  with   salt,  pepper  and  vinegar,  75  grams, 

bread  75  grams,  butter  20  grams,  chocolate  cake  150  grams,  cranberry 

sauce  100  grams,  tea  1  cup. 

Thursday,  March  10,  1904. 

Breakfast. — Boiled  hominy  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potato  250  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Hamburg  steak  with  mucli  bread,  fat,  and  onions  150  grams,  boiled 

potato,  250  grams,  bread  75  grams,  butter  10  grams,  coffee  1  cup,  pickles 

30  grams. 
Supper.  —  Tapioca-peach  pudding  250  grams,  bread  75  grams,  jam  100  grams, 

butter  20  grams,  tea  1  cup. 

Friday,  March  11, 1904. 

Breakfast.  —Fried  hominy  150  grams,  syrup  50  grams,  baked  potato  250  grams, 

butter  10  grams,  apple  sauce  150  grams,  coffee  1  cup. 
Dinner.  —  Codfish-balls  (1  part  fish,  4  parts  potato,  fried  in  pork  fat)  150  grams, 

stewed  tomatoes  200  grams,  stewed  potatoes  250  grams,  bread  75  grams, 

apple  pie  130  grams,  coffee  1  cup. 
Supper.  —  French  fried  potatoes  200  grams,  fried  sausage  50  grams,  bread  50 

grams,  butter  10  grams,  stewed  prunes  125  grams,  sponge  cake  35  grams, 

tea  1  cup. 

Saturday,  March  1%,  1904. 

Breakfast.  — Boiled  Indian-meal  200  grams,  milk  125  grams,  sugar  25  grams, 

coffee  1  cup,  fried  sweet  potato  150  grams,  butter  10  grams. 
Dinner.  —  Tomato  soup  thick,  with  potatoes  and  onions  325  grams,  bread  100 

grams,  fried  egg  30  grams,  mashed  potato   250  grams,  coffee  1  cup, 

pickles  30  grams. 
Supper.  —  Fried  bacon  20  grams,  French  fried  potatoes  150  grams,  brea'd  50 

grams,  butter  10  grams,  bread  pudding  with  raisins  250  grams,  stewed 

peaches  200  grams,  tea  1  cup. 

21 


322      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


Sunday,  March  13, 

Breakfast.  —  Fried  Indian-meal  150  grams,  syrup  50  grams,  apple  sauce  200 

grams,  baked  potato  250  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat,  and  onions  150  grams,  boiled 

cabbage  200  grams,  boiled  potatoes  250  grams,  bread  75  grams,  butter  10 

grams,  coffee  1  cup. 
Supper.  —  Suet  pudding  150  grams,  stewed  peaches  200  grams,  crackers  32 

grams,  butter  10  grams,  sardine  30  grams,  tea  1  cup. 

Monday,  March  14,  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  butter  10  grams, 

coffee  1  cup,  banana  80  grams. 
Dinner.  —  Baked  spaghetti  300  grams,  mashed  potato   250  grams,  bread  75 

grams,  stewed  tomatoes  200  grams,  coffee  1  cup,  baked  apple  with  sugar 

150  grams. 
Supper.  —  Biscuit  175  grams,  fried  bacon  20  grams,  fried  sweet  potato  200 

grams,  butter  20  grams,  tea  1  cup. 

Tuesday,  March  15,  1904. 

Breakfast.  —  Boiled  rice  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potato  200  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —Thick  pea-soup  300  grams,  boiled  potatoes  250  grams,  boiled  onions 

150  grams,  pickles  30  grams,  bread  75  grams,  butter  20  grams,  coffee  1 

cup,  rice  custard  100  grams. 
Supper.  —  Fried  bacon  20  grams,  French  fried  potatoes  200  grams,  bread  50 

grams,  apple  sauce  200  grams,  tea  1  cup. 

Wednesday,  March  16,  1904. 

Breakfast.  —  Fried  rice  150  grams,  syrup  50  grams,  baked  potato  200  grams, 

butter  10  grams,  coffee  1  cup. 
Dinner.  —  Codfish-balls  (1  part  fish,  4  parts  potato,  fried  in  pork  fat)  150  grams, 

stewed  potatoes  250  grams,  stewed  tomatoes  200  grams,  bread  75  grams, 

coffee  1  cup,  apple  pie  125  grams. 
Supper.  —  Apple-lettuce-celery  salad  100  grams,  bread  100  grams,  butter  20 

grams,  stewed  peaches  200  grams,  tea  1  cup,  sponge  cake  50  grams. 

Thursday,  March  17,  1904. 

Breakfast.  —  Boiled  hominy  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potato  250  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat,  and  onions  150  grams,  mashed 

potato  250  grams,  pickles  30  grams,  bread  50  grams,  butter  10  grams, 

boiled  turnips  150  grams,  coffee  1  cup. 
Supper.  —  Tapioca-peach  pudding  250  grams,  bread  75  grams,  jam  100  grams, 

butter  20  grams,  tea  1  cup. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       323 


Friday,  March  18, 1904. 

Breakfast.  —  Fried   hominy   150  grams,  syrup   50    grams,    baked  potato  250 

grams,  butter  10  grams,  apple  sauce  150  grams,  coffee  1  cup. 
Dinner.  —  Clam  chowder  with  much  potato,  tomato  and  onions  250  grams, 

bread  75  grams,  mashed  potato   150  grams,  boiled  sweet  potato   150 

grams,  coffee  1  cup,  pickles  30  grams. 
Supper.  — Bread  pudding  with  raisins  250  grams,  stewed  peaches  200  grams, 

fried   bacon  20  grams,  French   fried  potatoes   150  grams,  crackers  24 

grams,  butter  10  grams,  tea  1  cup. 

Saturday,  March  19,  1904. 

Breakfast.  —  Boiled  Indian-meal  200  grams,  milk  125  grams,  sugar  25  grams, 
fried  sweet  potato  150  grams,  butter  10  grams,  coffee  1  cup. 

Dinner.  — Tomato  soup  thick,  with  potatoes  and  onions  325  grams,  bread  100 
grams,  mashed  potato  250  grams,  coffee  1  cup,  pickles  30  grams. 

Supper.  —  Fried  egg  30  grams,  baked  potato  250  grams,  butter  20  grams, 
biscuit  175  grams,  tea  1  cup,  stewed  prunes  125  grams. 

Sunday,  March  W,  1904. 

Breakfast.  —  Fried  Indian-meal  150  grams,  syrup  50  grams,  baked  potato  250 

grams,  butter  20  grams,  coffee  1  cup,  apple  150  grams. 
Dinner.  —  Roast  beef  50  grams,  mashed  potato  250  grams,  boiled  carrots  100 

grams,  bread  50  grams,  apple  pie  130  grams,  coffee  1  cup,  pickles  30 

grams. 
Supper.  —  Apple  fritters  200  grams,  cranberry  sauce  150  grams,  gingerbread 

30  grams,  tea  1  cup. 

Monday,  March  21,  1904. 

Breakfast.  —  Wheat  griddle  cakes  200  grams,  syrup  50  grams,  butter  10  grams, 
baked  potato  200  grams,  coffee  1  cup. 

Dinner.  —  Baked  spaghetti  250  grams,  mashed  potato  250  grams,  stewed  toma- 
toes 150  grams,  bread  75  grams,  apple  pie  125  grams,  coffee  1  cup. 

Supper.  —  Biscuit  150  grams,  fried  bacon  20  grams,  fried  sweet  potatoes  150 
grams,  butter  20  grams,  tea  1  cup. 

Tuesday,  March  0#,  1904. 

Breakfast.  —  Boiled  rice  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potatoes  150  grams,  coffee  1  cup,  butter  10  grams. 
Dinner.  —  Thick  pea-soup  250  grams,  boiled  onions  150  grams,  boiled  sweet 

potato  150  grams,  bread  75  grams,  butter  20  grams,  coffee  1  cup,  pickles 

25  grains. 
Supper.  —  Banana  with  sugar  75  grams,  crackers  32  grams,  American  cheese 

20  grams,  Saratoga  chips  75  grams,  tea  1  cup,  rice  custard  100  grams. 


324      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


Wednesday,  March  23,  1904. 

Breakfast.  —  Fried  rice  150  grams,  syrup  50  grams,  baked  potato  150  grams, 
butter  10  grams,  coffee  1  cup,  apple  150  grams. 

Dinner.  —  Boiled  salt  mackerel  25  grams,  boiled  potato  250  grams,  boiled  tur- 
nips 150  grams,  pickle  20  grams,  bread  75  grams,  coffee  1  cup,  apple 
sauce  100  grams. 

Supper.  —  Chopped  fresh  cabbage  with  salt,  pepper,  and  vinegar  100  grams, 
bread  75  grams,  butter  20  grams,  chocolate  cake  100  grams,  cranberry 
sauce  100  grams,  tea  1  cup. 

Thursday,  March  24,  1904. 

Breakfast.  —  Boiled  hominy  175  grams,  milk  125  grams,  sugar  25  grams,  baked 

potato  150  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat,  and  onions  150  grams,  boiled 

potatoes  250  grams,  bread  75  grams,  butter  10  grams,  coffee  1  cup. 
Supper.  —  Tapioca-peach  pudding  250  grams,  bread  75  grams,  jam  75  grams, 

butter  20  grams,  tea  1  cup. 

Friday,  March  25,  1904. 

Breakfast.  —  Fried  hominy  150  grams,  syrup  50  grams,  baked  potato  150  grams, 

coffee  1  cup,  apple  150  grams. 
Dinner.  —  Codfish-balls  (1  part  fish,  4  parts  potato,  fried  in  pork  fat)  150  grams, 

stewed  tomatoes  200  grams,  stewed  potatoes  150  grams,  bread  75  grams, 

coffee  1  cup,  apple  pie  130  grams. 
Supper.  —  French  fried  potatoes  200  grams,  fried  bacon  20  grams,  butter  10 

grams,  bread  50  grams,  stewed  prunes  125  grams,  tea  1  cup. 

Saturday,  March  26,  1904. 

Breakfast.  —  Boiled  Indian-meal  175  grams,  milk  125  grams,  sugar  25  grams, 

butter  10  grams,  fried  sweet  potato  150  grams,  coffee  1  cup. 
Dinner.  —  Tomato  soup  with  potato  and  onions  boiled  together  325  grams,  bread 

100  grams,  fried  egg  40  grams,  mashed  potato  150  grams,  coffee  1  cup. 
Supper.  —  Saratoga  chips  50  grams,   fried  bacon  20  grams,  bread  50  grams, 

butter  10  grams,  bread  pudding  with  raisins  250  grams,  stewed  peaches 

150  grams,  tea  1  cup. 

Sunday,  March  27, 1904. 

Breakfast.  —  Fried  Indian-meal  150  grams,  syrup  50  grams,  baked  potato  150 

grams,  coffee  1  cup,  butter  10  grams,  banana  90  grams. 
Dinner.  —  Corned  beef  40  grams,  boiled  cabbage  200  grams,  mashed  potato  250 

grams,  bread  75  grams,  coffee  1  cup,  squash  pie  130  grams. 
Supper.  —  Suet  pudding  150  grams,  apple  sauce  150  grams,  crackers  32  grams, 

butter  10  grams,  chopped  cabbage  with  salt,  pepper,  and  vinegar  60 

grams,  tea  1  cup. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


Monday,  March  <28,  1904. 

Breakfast.  —  Fried  rice  150  grams,  syrup  75  grams,  baked  potato  250  grams, 

butter  20  grams,  coffee,  1  cup,  850  grams. 
Dinner.  —  Thick  pea-soup   200  grams,  boiled  onions  100  grams,  boiled  sweet 

potato  250  grams,  bread  60  grams,  mashed  potato  200  grams,  butter  20 

grams,  coffee  1  cup,  350  grams. 
Supper.  —  Biscuit  125  grams,  fried  bacon  20  grams,  French  fried  potatoes  200 

grams,  butter  25  grams,  banana  150  grams,  tea  1  cup,  350  grams. 
Total  nitrogen,  9.027  grams.  Fuel  value,  2935  calories. 


Tuesday,  March  29,  1904. 

Breakfast.  —  Boiled  hominy  175  grams,  milk  75  grams,  sugar  25  grams,  baked 

potato  250  grams,  butter  20  grams,  coffee  1  cup,  350  grams. 
Dinner.  —  Hamburg  steak  with  much  bread,  fat,  and  onions  125  grams,  boiled 

potatoes  300  grams,  butter  10  grams,  bread  35  grams,  boiled  carrots  125 

grams,  coffee  1  cup,  350  grams. 
Supper.  —  Tapioca-peach  pudding  300  grams,  bread  35  grams,  Saratoga  chips 

75  grams,  butter  20  grams,  jam  75  grams,  tea  1  cup,  350  grams. 
Total  nitrogen,  8.972  grams.  Fuel  value,  2840  calories. 


Wednesday,  March  30, 1904. 

Breakfast,  —  Fried  hominy  150  grams,  syrup  75  grams,  butter  10  grams,  banana 

250  grams,  coffee  1  cup,  350  grams. 
Dinner.  —  Codfish-balls  (I  part  fish,  5  parts  potato,  fried  in  pork  fat)  125  grams, 

bread  35  grams,  mashed  potatoes  250  grams,  stewed  tomatoes  200  grams, 

apple  sauce  200  grams,  coffee  1  cup,  350  grams. 
Supper.  —  Chopped  fresh  cabbage  with  salt,  pepper,  and  vinegar,  75  grams, 

bread  50  grams,  butter  20  grams,  fried  sweet  potato  250  grams,  cranberry 

sauce  200  grams,  sponge  cake  50  grams,  tea  1  cup,  350  grams. 
Total  nitrogen,  9.356  grams.  Fuel  value,  2657  calories. 


Thursday,  March  31,  1904. 

Breakfast.  —  Fried  Indian-meal  100  grams,  syrup  75  grams,  baked  potato  260 

grams,  butter  20  grams,  coffee,  1  cup,  350  grams. 
Dinner.  —  Tomato  soup  thick,  with  potato  and  onions  boiled  together  300  grams. 

mashed   potato  200  grams,  scrambled  egg  50  grams,  bread  60  grams, 

butter  10  grams,  coffee  1  cup,  350  grams. 
Supper.  —  Fried  bacon  20  grams,  boiled  potato  200  grams,  butter  10  grams, 

bread  pudding  150  grams,  banana  200  grams,  tea  1  cup,  350  grams. 
Total  nitrogen,  8.420  grams.  Fuel  value,  2466  calories. 


326      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

Friday,  April  1,  1904. 

Breakfast.  —  Fried  hominy  150  grams,  syrup  75  grams,  baked  potato  200  grams, 

butter  20  grams,  coffee  1  cup,  350  grams. 
Dinner.  —  Baked  spaghetti  250  grams,  mashed  potato  250  grams,  boiled  turnips 

150  grams,  bread  35  grams,  butter  10  grams,  apple  sauce  200  grams, 

coffee  1  cup,  350  grams. 
Supper.  —  Fried  sweet  potato  200  grams,  butter  20  grams,  jam  100  grams,  fried 

bacon  25  grams,  bread  35  grams,  apple-tapioca  pudding  300  grams,  tea  1 

cup,  350  grams. 
Total  nitrogen,  7.342  grams.  Fuel  value,  3248  calories. 

Saturday,  April  2,  1904. 

Breakfast  — Griddle  cakes  200  grams,  syrup  50  grams,  baked  potato  200  grams, 

butter  10  grams,  coffee  1  cup,  apple  140  grams. 
Dinner.  —  Boiled  mackerel  25  grams,  boiled  potato  250  grams,  boiled  turnips 

150  grams,  pickles  35  grams,  bread  50  grams,  pie  130  grams,  butter  10 

grams,  coffee  1  cup. 
Supper.  —  Suet  pudding  125  grams,  cranberry  sauce  150  grams,  baked  sweet 

potato  200  grams,  crackers  25  grams,  butter  10  grams,  tea  1  cup. 


Sunday  April  3, 1904. 

Breakfast.  —  Banana  90  grams,  boiled  rice  175  grams,  milk  125  grams,  sugar  25 

grams,  baked  potato  200  grams,  butter  10  grams,  coffee  1  cup. 
Dinner.  —  Corned  beef  40  grams,  boiled  cabbage  200  grams,  boiled  potatoes 

200  grams,  bread  75  grams,  butter  10  grams,  coffee  1  cup,  stewed  prunes 

150  grams. 
Supper.  —  Apple-tapioca  pudding  250  grams,  jam  75  grams,  crackers  25  grams, 

butter  10  grams,  pickles  25  grams,  tea  1  cup. 


Monday,  April  4,  1904- 

Breakfast.  —  Fried  rice  150  grams,  syrup  50  grams,  apple  130  grams,  baked 
sweet  potato  200  grams,  butter  10  grams,  coffee  1  cup. 

Dinner.  —  Lyonnaise  potatoes  175  grams,  bacon  25  grams,  boiled  turnips  200 
grams,  pie  130  grams,  coffee  1  cup,  bread  75  grams. 

Supper.  —  Biscuit  175  grams,  butter  25  grams,  egg  40  grams,  stewed  apples  150 
grams,  tea  1  cup. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      327 


III.     EXPERIMENTS    WITH    UNIVERSITY    STUDENTS, 
TRAINED   IN   ATHLETICS. 

Men  in  training  for  athletic  events  deem  it  necessary  to 
consume  large  amounts  of  proteid  food.  Great  muscular 
activity,  it  is  true,  calls  for  the  expenditure  of  corresponding 
amounts  of  energy,  but  it  is  by  no  means  clear  that  the  energy 
so  liberated  comes  from  the  breaking  down  of  proteid  material. 
Indeed,  there  is  more  reason  for  believing  that  the  energy  of 
muscular  contraction  comes  primarily  from  the  oxidation 
of  non-nitrogenous  matter.  Nevertheless,  custom  and  long 
experience  sanction  a  high  proteid  diet,  composed  largely  of 
meat  or  of  other  foodstuffs  rich  in  nitrogen,  for  the  develop- 
ment of  that  vigor  and  strength  that  go  to  make  the  accom- 
plished athlete.  For  the  development  of  new  muscle  tissue, 
to  make  two  muscle  fibres  where  before  only  one  existed,  to 
increase  the  number  of  available  fibres,  thereby  adding  to  the 
bulk  of  the  active  tissue,  a  certain  amount  of  proteid  food 
is  absolutely  necessary,  just  as  it  is  for  all  active  tissues  and 
organs  of  the  body.  But  that  this  fact  constitutes  a  satis- 
factory reason  for  the  daily  use  of  such  quantities  of  proteid 
food  as  usually  enter  into  the  diet  of  the  average  athlete  is 
very  questionable. 

As  an  illustration  of  the  character  of  the  diet  frequently 
made  use  of  by  men  doing  prolonged  muscular  work,  I  may 
quote  a  few  figures  from  an  article  by  Professor  W.  O.  Atwater  * 
and  H.  C.  Sherman  on  "  The  effect  of  severe  and  prolonged 
muscular  work  upon  Food  consumption,  Digestion,  and  Metab- 
olism," in  which  are  recorded  observations  made  upon  several 
professional  bicycle  riders  during  a  six-day  race.  On  one 
day  subject  "  M  "  rode  334.1  miles,  consuming  for  food  on 


*  U.  S.  Department  of  Agriculture,  Office  of  Experiment  Stations, 
Bulletin  98. 

See  also  "  Investigations  on  the  Nutrition  of  Man  in  the  United  States." 
By  C.  F.  Langworthy  and  R.  I).  Milner.  U.  S.  Department  of  Agriculture, 
Office  of  Experiment  Stations.  Washington,  1904,  p.  14. 


328       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

that  day  meat  extract,  311  grams ;  milk,  4937  grams ;  bread, 
35  grams;  boiled  cereals,  877  grams;  pastry,  142  grams; 
sugar,  53  grams ;  fruit,  2003  grams.  His  urine  for  the  day 
contained  46.2  grams  of  nitrogen,  corresponding  to  the  metab- 
olism of  288.7  grams  of  proteid  matter.  Subject  "A"  on 
one  day  rode  352.7  miles,  taking  as  food,  meat,  149  grams ; 
meat  extract,  24  grams;  broth,  283  grams;  eggs,  369  grains; 
butter,  78  grams ;  milk,  142  grams ;  malted  milk,  78  grams ; 
jelly,  213  grams;  soup,  191  grams;  bread,  361  grams;  boiled 
cereal,  532' grams ;  sugar,  about  400  grams  ;  fruit,  933  grams ; 
cocoa  wine,  198  grams.  His  day's  urine  contained  39.0  grams 
of  nitrogen,  corresponding  to  the  metabolism  of  243.7  grams 
of  proteid  material. 

Obviously,  if  such  high  proteid  metabolism  as  these  figures 
imply  is  a  necessary  concomitant  of  vigorous  or  excessive 
muscular  activity,  then  a  rich  proteid  diet  is  needed  to  make 
good  the  loss  of  nitrogen  to  the  body ;  but  we  are  more  in- 
clined to  believe  that  the  large  quantity  of  nitrogen  excreted 
was  the  result  chiefly  of  the  high  proteid  ration,  and  only  in 
small  measure  connected  with  the  work  done.  With  a  suffi- 
ciency of  non-nitrogenous  food,  the  energy  of  muscular  con- 
traction does  not  come  in  any  large  degree  from  the  breaking 
down  of  proteid  matter,  and  there  would  seem  to  be  no 
adequate  reason  for  assuming  a  necessity  for  such  rich  and 
excessive  proteid  diet  as  athletes  in  training  ordinarily  adopt. 
Yet  the  contrary  view  is  almost  universally  held  and  followed. 
As  a  prominent  trainer  said  to  the  writer  not  long  ago,  "  if 
the  men  are  not  fed  on  a  rich  meat  diet  and  plenty  of  it,  they 
will  grow  soft  and  lose  their  strength." 

With  a  view  to  testing  some  of  these  points  and  thereby 
broaden  the  scope  of  the  investigation  and  enhance  the  value 
of  the  study,  a  group  of  eight  students  in  the  University,  all 
trained  athletes,  was  secured.  These  men  volunteered  to  aid 
in  the  study,  and  at  considerable  self-sacrifice  gave  intelligent 
and  hearty  co-operation  in  all  ways  possible.  The  men  were 
under  observation  from  January  15,  1904,  to  the  middle  of 
June,  1904,  a  period  of  five  months.  From  January  15  the 


STAPLETON 

Photograph  taken  in  the  middle  of  the  experiment,  in  April. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       329 

urine  was  collected  daily,  and  for  a  period  of  ten  days  the 
regular  diet  of  the  men  was  adhered  to  without  any  deviation 
whatever,  with  a  view  to  ascertaining  the  extent  of  the  pro- 
teid  metabolism  characteristic  of  each  individual.  No  re- 
strictions whatever  in  diet  were  suggested,  but  the  ordinary 
food  that  the  men  were  accustomed  to  eat  while  in  training 
was  taken.  After  this  period  the  men  were  instructed  to 
diminish  somewhat  the  intake  of  proteid  food,  and  in  follow- 
ing out  this  plan  most  of  the  men  diminished  quite  appre- 
ciably the  quantity  of  food  consumed  at  breakfast  time,  and 
in  some  cases  stopped  taking  food  of  any  kind  at  breakfast 
other  than  a  cereal,  with  possibly  coffee.  No  specific  diet  was 
imposed,  but  the  men,  being  willing  collaborators  in  the  ex- 
periment, gradually  cut  down  the  intake  of  proteid  food, 
diminishing  likewise  in  considerable  measure  the  total  volume 
of  food  for  the  twenty-four  hours. 

The  following  brief  description  of  the  men,  taken  from  Dr. 
Anderson's  report  of  their  physical  condition,  to  be  referred  to 
later,  will  suffice  to  make  clear  the  characteristics  (as  athletes) 
of  these  subjects  of  study : 

Mr.  G.  W.  Anderson  is  a  foot-ball,  base-ball,  and  basket-ball 
player,  as  well  as  a  crew  man  (not  Varsity).  Well  built  and 
an  all  round  athlete.  26.5  years  of  age. 

Mr.  W.  L.  Anderson,  a  "  Y  "  athlete  (hurdler),  the  captain 
of  the  Yale  Gymnastic  Team,  University  Gymnastic  Champion, 
and  American  Collegiate  Gymnastic  Champion.  21.5  years 
of  age. 

Mr.  H.  S.  Bellis,  a  member  of  the  Y.  G.  A.,  a  gymnast 
and  acrobat  and  in  constant  training.  26  years  of  age. 

Dr.  W.  H.  Callahan,  Medical  Assistant  at  the  Gymnasium, 
in  daily  practice  in  the  gymnasium ;  bowling,  hand-ball,  and 
running.  27  years  of  age. 

Mr.  M.  Donahue,  a  very  muscular  and  versatile  athlete,  a 
foot-ball  player  and  a  Varsity  basket-ball  player.  25  years  of 
age. 

Mr.  C.  S.  Jacobus,  a  "  Y"  athlete,  a  noted  long-distance  man, 
and  one  of  the  best  University  runners.  22.3  years  of  age. 


330       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

Mr.  H.  R.  Schenker,  an  active  member  of  the  Y.  G.  A.,  a 
point  winner  and  intercollegiate  competitor  in  gymnastics. 
22  years  of  age. 

Mr.  John  Stapleton,  a  wrestler  and  gymnast.  A  profes- 
sional, a  man  of  large  body  and  great  strength.  24  years  of 
age. 

The  results  of  the  daily  study  of  the  twenty-four  hours' 
urine  of  each  man  for  the  entire  period  of  five  months  are  to 
be  found  in  the  accompanying  tables.  By  a  careful  inspec- 
tion of  these  data  many  interesting  facts  are  brought  to  light. 
First  it  is  to  be  observed,  in  harmony  with  what  has  already 
been  stated  regarding  athletes,  that  the  men,  as  a  rule,  were 
accustomed  to  the  taking  of  large  amounts  of  proteid  food 
daily.  Thus,  during  the  preliminary  period  of  ten  days,  Dr. 
Callahan  excreted  through  the  kidneys  22.79  grams  of  nitro- 
gen as  the  daily  average,  corresponding  to  the  metabolism  of 
142  grams  of  proteid  matter  per  day,  while  on  one  day  the 
nitrogen  excretion  reached  the  high  figure  of  31.99  grams, 
corresponding  practically  to  the  metabolism  of  200  grains  of 
proteid  material. 

G.  W.  Anderson,  during  the  preliminary  period  of  ten  days 
—  on  his  ordinary  diet  —  showed  an  average  daily  excretion 
of  17.18  grams  of  nitrogen.  W.  L.  Anderson  in  this  same 
period  excreted  on  an  average  18.22  grams  of  nitrogen  per  day, 
while  on  one  day  the  excretion  reached  23.42  grams  of  nitrogen. 
Bellis  showed  an  average  daily  excretion  of  17.64  grams  of 
nitrogen  during  this  same  fore  period,  while  Stapleton  excreted 
nitrogen  at  an  average  rate  of  19.7  grams  per  day,  thus  in- 
dicating an  average  daily  metabolism  of  1 23  grams  of  proteid 
matter  on  his  ordinary  diet.  With  such  data  before  us  it  is 
quite  clear  that  we  have  here,  as  expected,  a  group  of  sturdy 
men  accustomed  to  the  taking  of  large  amounts  of  proteid 
food  daily ;  men  who  clearly  believed  that  their  strength  and 
bodily  vigor  depended  in  large  measure  upon  the  ingestion 
and  utilization  of  these  quantities  of  proteid  food. 

After  the  termination  of  this  preliminary  period,  the  men 
began  to  diminish  the  amount  of  albuminons  food.  In  doing 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      331 

this  they  were  at  first  given  perfect  freedom,  each  man  follow- 
ing his  own  preferences,  and  making  such  alterations  in  his 
diet  as  he  saw  fit.  The  men  were  instructed  as  to  the  chemical 
composition  of  the  various  foodstuffs,  so  that  they  had  a  gen- 
eral idea  of  what  foods  were  rich  in  nitrogen  and  could  act 
accordingly.  Some  of  the  men  cut  down  their  intake  of  pro- 
teid  food  very  rapidly,  others  made  more  gradual  reduction. 
Some  soon  eliminated  breakfast  almost  entirety.  Others  re- 
duced the  amount  of  food  at  each  meal.  Some  of  the  men  elim- 
inated meat  almost  completely  from  their  diet,  and  increased 
largely  the  intake  of  vegetable  food.  They  were  all  advised, 
however,  not  to  make  too  sudden  a  change  in  their  diet,  but 
to  adopt  a  gradual  reduction  in  the  daily  food  as  being  less 
liable  to  disturb  their  physiological  equilibrium.  Naturally, 
the  men  knew  exactly  how  much  of  a  reduction  in  proteid  food 
they  were  accomplishing  each  week,  from  the  results  of  the 
chemical  analysis  of  the  urine.  Further,  the  record  of  body- 
weight  furnished  evidence  of  how  far  the  changes  in  diet  were 
affecting  body  equilibrium,  while  their  own  feelings  and  abil- 
ity to  do  their  daily  work  constituted  a  check  upon  a  too  radi- 
cal change  in  living.  •  Careful  perusal  of  the  tables  will  show 
how  far  body-weight  was  changed,  and  to  how  great  an  extent 
proteid  metabolism  was  reduced  during  the  five  months  of  the 
experiment. 


332      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

ANDERSON,  G.  W. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P20r, 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.    16 

75.0 

1300 

1022 

18.02 

0.470 

17 

. 

1300 

1027 

18.88 

1.360 

. 

18 

.  .   . 

1600 

1025 

17.95 

1.008 

.   .   . 

19 

. 

1085 

1030 

16.27 

1.139 

20 

890 

1031 

17.19 

1.008 

21 

.   . 

1080 

1030 

17.69 

0.940 

.    . 

22 

75.0 

1340 

1027 

16.32 

0.814 

. 

23 

75.0 

1210 

1028 

17.42 

1.020 

24 

75.0 

990 

1031 

14.85 

0.850 

25 

75.0 

1020 

1028 

26 

1035 

1029 

27 

.  . 

865 

1029 

28 

800 

1029 

14.19 

0.768 

2.70 

29 

690 

1026 

daily 

daily 

daily 

30 

.  .  . 

765 

1026 

average 

average 

average 

31 

800 

1024 

J 

Feb.     1 

75.0 

970 

1022 

2 

.  .  . 

1070 

1024 

3 

740 

1029 

4 

870 

1027 

•   11.86 

0.633 

1.77 

5 

.  .  . 

2660 

1010 

6 

.  .  . 

860 

1025 

7 

865 

1027 

8 

75.0 

890 

1027 

9 

75.0 

780 

1028 

10 

75.0 

1025 

1025 

11 

75.0 

1240 

1024 

•  10.90 

0.820 

1.76 

12 

75.0 

815 

1027 

13 

75.0 

940 

1027 

14 

75.0 

1300 

1017 

15 

.  .  . 

945 

1025 

16 

73.5 

1090 

1029 

17 

73.0 

720 

1031 

18 

73.0 

1000 

1028 

10.38 

0.792 

19 

73.0 

1000 

1028 

20 

1300 

1024 

21 

1110 

1025 

22 

.  .  . 

780 

1026 

) 

23 

73.0 

730 

1030 

[  10.00 

0.699 

1.72 

24 

•  •  • 

730 

1031 

I 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       333 

ANDERSON,  G.  W. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  25 

910 

1028 

I 

26 

. 

780 

1030 

\  10.00 

0.699 

1.72 

27 

73.0 

1470 

1025 

daily 

daily 

daily 

28 

1010 

1021 

average 

average 

average 

29 

72.0 

910 

1029 

1 

Mar.  1 

775 

1031 

2 

1555 

1018 

3 

.  .  . 

885 

1028 

-  11.70 

0.749 

1.84 

4 

1060 

1029 

6 

910 

1029 

7 

770 

1030 

8 

72.0 

850 

1029 

0 

.  .  . 

730 

1030 

10 

740 

1029 

•  11.11 

0.705 

.  .  . 

11 

72.0 

770 

1030 

12 

.  .  . 

920 

1028 

13 

.  .  . 

1265 

1018 

14 

745 

1027 

15 

.  . 

645 

1028 

16 

71.8 

700 

1029 

17 

660 

1028 

•  7.34 

0.630 

.  .  . 

18 

.  .  . 

640 

1029 

19 

72.0 

885 

1023 

20 

885 

1027 

21 

1180 

1022 

22 

660 

1029 

23 

71.0 

720 

1026 

24 

840 

1027 

7.41 

0.628 

.  .  . 

25 

870 

1025 

26 

. 

770 

1029 

27 

.  .  . 

800 

1031 

28 

.  .  . 

800 

1028 

1 

29 

810 

1030 

30 

71.0 

820 

1031 

31 

.  .  . 

780 

1032 

9.66 

0.597 

.  .  . 

Apr.  1 

.  .  . 

630 

1034 

2 

.  .  . 

730 

1031 

3 

. 

625 

1033 

4 
5 

•  •  • 

700 
740 

1021 
1031 

j   9.75 

0.637 

1.68 

334      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 
ANDERSON,  G.  W. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilos. 

c.c. 

grams 

gram 

grams 

Apr.     6 

695 

1033 

] 

7 

1220 

1020 

8 

670 

1034 

1-     9.75 

0.637 

1.68 

9 

.  .  . 

590 

1034 

1  daily  av 

daily  av. 

daily  av. 

10 

510 

1030 

J 

11 
12 

71.0 

560 
640 

1033 
1030 

|     9.23 

1 

13 

.  .  . 

530 

1030 

8.11 

14 

1195 

1019 

10.32 

-    0.671 

15 

.  .  . 

1005 

1024 

9.48 

16 

1140 

1021 

10.60 

17 

1050 

1023 

9.58 

18 

71.0 

870 

1026 

9.03 

i 

19 

.  .  . 

1110 

1025 

11.12 

20 

.  .  . 

1170 

1023 

9.80 

21 

810 

1030 

7.15 

I  0.580 

. 

22 

.  .  . 

870 

1029 

9.55 

23 

.  .  . 

660 

1029 

8.84 

24 

70.0 

765 

1029 

8.49 

25 

.  .  . 

640 

1028 

8.06 

26 

.  .  . 

950 

1026 

9.80 

27 

.  .  . 

1120 

1023 

9.34 

28 

.  .  . 

1150 

1021 

9.04 

•    0.522 

29 

.  .  . 

860 

1027 

8.93 

30 

71.0 

870 

1028 

9.71 

May     1 

.  .  . 

930 

1025 

10.16 

o 

70.0 

925 

1021 

8.88 

3 

70.0 

935 

1023 

9.20 

4 

1140 

1024 

9.10 

5 

990 

1026 

8.32 

0.451 

6 

960 

1026 

8.06 

7 

.  .  . 

585 

1031 

7.55 

8 

.  .  . 

620 

1031 

7.48 

9 

.  .  . 

660 

1029 

820 

10 

740 

1024 

8.66 

11 

70.0 

1000 

1023 

8.10 

12 

70.0 

725 

1025 

8.09 

0.530 

13 

71.0 

650 

1029 

7.83 

14 

780 

1031 

9.73 

16 

•  .  . 

670 

1028 

7.40 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       335 
ANDERSON,  G.  W. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA. 

1904 

kilos 

c.c. 

grams 

gram 

grains 

May   16 

.   .  . 

730 

1030 

8.50 

.   .   . 

.   .   . 

17 

1025 

1025 

8.98 

.   .  . 

18 

.  . 

930 

1028 

8.87 

1 

19 

71.1 

865 

1025 

8.36 

20 

71.0 

1030 

1027 

9.95 

21 

70.2 

735 

1030 

8.51 

•    0.523 

.   .   . 

22 

70.0 

570 

1029 

6.50 

daily 

23 

.  .  . 

625 

1026 

6.90 

average 

24 

70.5 

870 

1027 

8.45 

J 

25 

. 

665 

1026 

10.25 

} 

26 

70.0 

640 

1028 

6.84 

27 
28 

70.5 
70.0 

780 
660 

1024 
1032 

7.68 
7.53 

[    0.586 

29 

. 

650 

1027 

6.91 

30 

70.0 

700 

1028 

6.97 

June    1 

. 

940 

1026 

8.40 

.  .  . 

.   .   . 

2 

.  .  . 

726 

1028 

7.49 

.  .  . 

.  .  . 

3 

70.9 

980 

1020 

8.65 

.  .  . 

.   .  . 

4 

.  .  . 

946 

1026 

8.80 

.  .  . 

.   .  . 

5 

582 

1029 

6.32 

.  .  . 

.   .  . 

6 

70.5 

718 

1027 

7.67 

.  .  . 

.  .   . 

7 

. 

670 

1028 

8.40 

.  .  . 

.   .  . 

8 

. 

1160 

1021 

10.44 

.  .  . 

.  .   . 

9 

1010 

1025 

9.09 

.  .  . 

10 

70.2 

1510 

1020 

11.33 

.  .  . 

.   .   . 

11 

725 

1029 

9.70 

.  .  . 

.  .   . 

12 

1020 

1023 

10.10 

.  .  . 

.   .   . 

13 

m 

920 

1024 

10.82 

.  .  . 

.   .   . 

14 

70.0 

740 

1030 

10.53 

.  .  . 

.   .  . 

15 

70.9 

1425 

1023 

13.34 

•  •  • 

Daily  average  from 
Feb.  1 

879 

1027 

0.632 

1.75 

Daily  average  from 
Feb.  1  to  Apr.  12 

• 

9.94 

.  .  . 

Daily  average  from 
Apr.  13  to  June  15 

8.81 

... 

336      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

ANDERSON,  W.  L. 


Date. 

Body- 

weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904. 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  15 

63.1 

1240 

1026 

16.44 

0.733 

16 

631 

1720 

1020 

18.68 

0.755 

17 

63.1 

1470 

1025 

18.35 

1.523 

. 

18 

61.3 

1940 

1018 

19.09 

0.866 

. 

19 

63.1 

1850 

1020 

23.42 

0.784 

20 

63.1 

600 

1026 

}    16.85 

21 

63.1 

1720 

1021 

j  daily  av. 

.   .   . 

22 

62.7 

1470 

1017 

13.41 

0.584 

.  .  . 

23 

.  .  . 

1210 

1026 

19.53 

0.858 

24 

63.0 

1130 

1025 

0.598 

25 

62.9 

1060 

1022 

) 

26 

63.1 

1025 

1024 

27 

63.1 

1560 

1014 

28 

63.6 

890 

1024 

•  12.47 

0.497 

1.95 

29 

63.6 

1350 

1019 

daily 

daily 

30 

63.6 

1070 

1020 

average 

average 

31 

63.3 

1410 

1018 

Feb.    1 

63.3 

1425 

1019 

2 

62.8 

940 

1023 

3 

62.0 

865 

1019 

4 

62.2 

1280 

1020 

10.65 

0.493 

1.99 

5 

62.2 

1120 

1017 

6 

62.3 

1390 

1020 

7 

62.3 

1050 

1019 

j 

8 

62.3 

1150 

1021 

1 

9 

62.3 

1430 

1018 

10 

60.0 

910 

1021 

11 

60.0 

1095 

1018 

10.82 

0.505 

2.07 

12 

60.0 

865 

1023 

13 

62.1 

865 

1014 

14 

62.1 

1580 

1015 

15 

62.2 

1270 

1025 

16 

61.2 

690 

1027 

17 

1070 

1020 

18 

61.9 

990 

1025 

-   12.58 

0.507 

19 

1480 

1019 

20 

60.9 

1450 

1019 

21 

62.0 

2582 

1011 

22 

62.0 

1311 

1026 

"j 

23 

62.2 

1460 

1013 

J-    11.70 

0.846 

2.40 

PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       337 

ANDERSON,   W.  L. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  24 

60.0 

1085 

1022 

25 

60.0 

1215 

1020 

26 

62.2 

835 

1020 

h  11.70 

0.846 

2.40 

27 

62.2 

1590 

1021 

daily 

daily 

daily 

28 

62.2 

1790 

1012 

i  average 

average 

average 

29 

62.3 

820 

1025 

Mar.    1 

61.1 

770 

1029 

2 

622 

670 

1029 

3 

62.2 

1295 

1023 

j-   12.91 

0.669 

2.32 

4 

•  .  •  • 

1530 

1020 

5 

62.2 

1260 

1017 

6 

62.3 

1340 

1024 

7 

62.3 

920 

1025 

1 

8 

62.3 

1200 

1013 

9 
11 

.  .  . 

880 
1670 

1024 
1019 

9.21 

0.475 

12 

62.0 

1865 

1022 

13 

. 

1640 

1030 

14 

62.2 

790 

1026 

15 

62.2 

715 

1023 

16 

62.2 

1350 

1016 

17 

62.2 

1140 

1012 

9.66 

0.475 

18 

61.4 

980 

1021 

19 

62.9 

1050 

1024 

20 

1012 

1023 

21 

62.0 

910 

1026 

22 

1460 

1021 

23 

61.9 

1310 

1020 

24 

61.2 

1050 

1022 

12.25 

0.713 

25 

62.0 

860 

1031 

26 

61.0 

976 

1028 

27 

1080 

1024 

28 

. 

1120 

1022 

1 

29 

. 

1690 

1020 

30 

1580 

1017 

I  11.19 

0.651 

Apr.    1 

62.3 

1325 

1018 

2 

62.9 

1075 

1018 

3 

62.9 

1500 

1015 

J 

4 

5 

63.1 
62.9 

800 
1000 

1025 
1022 

j-  10.21 

0.625 

1.92 

338      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 
ANDERSON,  W.  L. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Apr.  7 

62.3 

750 

1027 

1 

8 
9 
10 

62.3 
62.3 
62.3 

600 
500 
830 

1026 
1028 
1023 

}•  10.21 
daily  av 

0.625 
daily  av. 

1.92 

daily  av. 

11 
12 

61.3 

62.2 

600 
950 

1024 
1023 

},„ 

] 

13 

800 

1028 

6.77 

14 

. 

1090 

1018 

8.83 

}-  0.454 

15 

. 

1250 

1025 

6.58 

16 

. 

1480 

1014 

7.81 

17 

61.3 

1130 

1024 

10.98 

J 

18 

.  .  . 

590 

1021 

5.56 

19 

.  .  . 

840 

1024 

9.63 

20 

.  .  . 

980 

1024 

12.24 

21 

.  .  . 

1220 

1022 

10.69 

0.431 

m 

22 

.  .  . 

1190 

1019 

9.50 

23 

1390 

1020 

10.43 

24 

62.2 

1160 

1017 

7.52 

25 

. 

1010 

1014 

5.94 

26 

. 

1200 

1019 

10.14 

27 

1660 

1015 

9.66 

28 

61.8 

1085 

1021 

8.59 

0.459 

29 

61.8 

1020 

1022 

10.83 

30 

.  .  . 

1130 

1022 

10.28 

May  1 

. 

1695 

1016 

9.55 

2 

.  .  . 

1530 

1013 

6.98 

3 

.  .  . 

1230 

1023 

9.67 

4 

.  .  . 

1200 

1020 

8.50 

5 

.  .  . 

1000 

1024 

9.30 

0.237 

6 

.  .  . 

1390 

1022 

11.08 

7 

.  .  . 

1025 

1017 

6.46 

8 

.  .  . 

1520 

1017 

8.66 

9 

62.3 

970 

1017 

6.40 

10 

61.5 

11 

.  .  . 

1140 

1022 

10.33 

12 

60.9 

745 

1017 

6.39 

•  0.451 

13 

.  .  . 

850 

1022 

8.31 

14 

.  .  . 

1140 

1022 

10.12 

15 

.  .  . 

1365 

1017 

8.76 

16 

.  .  . 

1120 

1017 

6.58 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       339 
ANDERSON,  W.  L. 


Urine. 

Date. 

Body- 

weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P306. 

1904 

kilos 

c.c. 

grams 

grain 

grams 

May   17 

.   .  . 

1940 

1014 

10.83 

.  .   . 

.  .  . 

18 

.  .  . 

1370 

1021 

10.03 

19 

61.3 

1120 

1022 

10.15 

20 

. 

1170 

1018 

8.64 

21 

. 

1530 

1015 

8.46 

0.439 

.  •  . 

22 

.  .  . 

890 

1024 

7.96 

daily 

23 

.  .  . 

1200 

1017 

7.49 

average 

24 

61.1 

770 

1024 

6.60 

J 

25 

.  .  . 

690 

1024 

7.04 

26 

60.2 

745 

1025 

8.09 

27 

t 

970 

1023 

10.40 

28 

.  .  . 

1160 

1022 

10.37 

0.448 

.  .  . 

29 

.  .  . 

30 

920 

1025 

8.94 

31 

.  .  . 

.  .  . 

June    1 

. 

1400 

1012 

5.54 

.  .  . 

.  .  . 

2 

59.5 

1070 

1020 

8.48 

.  .  . 

.  .  . 

3 

. 

1190 

1018 

8.78 

.  .  . 

.  .  . 

4 

69.7 

1020 

1022 

9.00 

.  .  . 

5 

. 

870 

1023 

8.67 

.  .  . 

6 

. 

870 

1025 

8.72 

.  .  . 

.  .  . 

7 

. 

1350 

1017 

9.31 

.  .  . 

8 

60.4 

1380 

1017 

11.55 

.  .  . 

9 

60.4 

1520 

1017 

9.58 

.  .  . 

10 

1590 

1013 

7.35 

.  .  . 

.  •  •  • 

11 

60.4 

1425 

1017 

7.74 

.  .  . 

12 

870 

1021 

7.67 

.  .  . 

13 

1410 

1017 

10.32 

.  .  . 

.  .  . 

14 

.  . 

1180 

1022 

10.84 

.  .  . 

.  .  . 

15 

61.0 

875 

1019 

5.67 

.   .  . 

Daily  average  from 

Feb.  1 

1156 

1020 

.  .  . 

0.516 

2.14 

Daily  average  from 

Feb.  1  to  April  12 

.  .  . 

10.78 

Daily  average  from 

April  13  to  June 

15 

.  .  . 

1005 

•  •  • 

.  .  . 

340      PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

BELLIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P502. 

1904 

kilos 

c.c. 

grams 

grams 

grams 

Jan.  15 

81.8 

1180 

1026 

13.24 

0.778 

16 

82.2 

1915 

1019 

16.09 

0.862 

. 

17 

82.2 

1740 

1024 

16.18 

0.881 

.  •  . 

18 

82.2 

2030 

1021 

20.10 

0.868 

. 

19 

82.2 

1700 

1026 

17.34 

0.771 

. 

20 

82.2 

1800 

1022 

17.82 

0.650 

. 

21 

82.2 

1565 

1027 

26.18 

1.020 

22 

82.2 

1435 

1026 

22.64 

1.010 

. 

23 

82.2 

1285 

1017 

10.49 

0.467 

. 

24 

.  .  . 

1070 

1026 

16.37 

0.786 

. 

25 

80.7 

590 

1029 

26 

81.4 

1300 

1020 

27 

82.1 

1020 

1026 

28 

81.2 

1190 

1027 

-  13.35 

0.693 

2.32 

29 

81.2 

1440 

1018 

daily 

daily 

daily 

30 

81.3 

1450 

1023 

average 

average 

average 

31 

81.2 

1000 

1026 

J 

Feb.  1 

81.2 

1230 

1025 

2 

81.2 

1145 

1024 

3 

81.2 

1000 

1030 

4 

81.2 

910 

1030 

-  12.98 

0.674 

2.29 

5 

81.2 

1360 

1023 

6 

81.2 

1160 

1022 

7 

81.2 

1210 

1027 

8 

81.2 

1375 

1016 

9 

81.2 

920 

1031 

10 

81.2 

1775 

1016 

11 

81.2 

1130 

1026 

h  13.03 

0.659 

2.44 

12 

81.2 

1075 

1026 

13 

81.2 

1405 

1021 

14 

81.2  B 

1055 

1024 

15 

81.0* 

1470 

1025 

16 

81.1 

920 

1029 

17 

81.1 

1530 

1019 

18 

81.1 

1330 

1023 

•  14.15 

0.750 

19 

81.1 

1680 

1020 

20 

81.1 

950 

1029 

21 

81.1 

2050 

1018 

22 

81.1 

1450 

1030 

23 

81.1 

1540 

1027 

•  14.79 

0.850 

2.60 

PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       341 
BELLIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,0fi. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  24 

79.4 

800 

1030 

25 

80.0 

785 

1033 

26 

80.4 

1420 

1018 

•  14.79 

0.850 

2.60 

27 

80.1 

1250 

1026 

daily  av. 

daily  av. 

daily  av. 

28 

80.1 

1070 

1025 

29 

80.1 

1270 

1024 

Mar.  1 

80.0 

1150 

1024 

2 

80.0 

1530 

1018 

3 

80.0 

1320 

1018 

10.77 

0.550 

2.34 

4 

80.0 

1635 

1018 

5 

80.0 

1220 

1026 

6 

80.1 

1550 

1015 

7 

80.0 

1170 

1020 

8 

800 

1120 

1017 

9 

80.0 

1220 

1020 

10 

80.0 

1210 

1020 

10.29 

0.628 

.  .  . 

11 

80.0 

1650 

1019 

12 

80.0 

1355 

1026 

13 

80.0 

1040 

1025 

14 

80.0 

670 

1027 

15 

80.0 

1330 

1017 

16 

80.0 

915 

1024 

17 

80.0 

1600 

1016 

10.05 

0.622 

.  .  . 

18 

80.0 

1510 

1018 

19 

80.0 

1490 

1018 

20 

79.9 

920 

1026 

21 

79.8 

710 

1029 

22 

79.8 

800 

1026 

23 

79.3 

800 

1030 

24 

79.3 

1100 

1025 

10.15 

0.728 

.  .  . 

25 

79.4 

1060 

1017 

26 

79.4 

1580 

1020 

27 

79.2 

1040 

1028 

28 

79.3 

1360 

1019 

29 

79.2 

1335 

1017 

30 

. 

1030 

1017 

31 

.  .  . 

905 

1019 

8.52 

Apr.  1 

.  .  . 

870 

.  .  . 

2 

.  .  . 

810 

1029 

3 

78.6 

785 

1028 

342      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

BELLIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2oe. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Apr.     4 

720 

1029 

1 

5 

.  .  . 

730 

1019 

6 

.  •  . 

790 

1022 

7 

880 

1026 

>•    7.27 

0.665 

1.62 

8 

.  .  . 

790 

1025 

daily 

daily 

daily 

9 

.  .  . 

860 

1027 

average 

average 

average 

10 

.  .  . 

890 

1025 

11 

12 

.  .  . 

890 
590 

1025 
1025 

1     8.18 

13 

77.2 

960 

1025 

7.95 

14 

.  .  . 

930 

1019 

6.59 

-    0.496 

... 

15 

.  .  . 

1090 

1018 

6.82 

16 

1250 

1022 

10.35 

17 

.  .  . 

650 

1025 

5.97 

18 

.  .  . 

970 

1020 

7.92 

19 

1040 

1020 

6.55 

20 

1150 

1019 

8.49 

21 

.  .  . 

1225 

1019 

8.75 

-    0.522 

. 

22 

78.0 

1380 

1026 

10.60 

23 

.  .  . 

1150 

1022 

10.21 

24 

.  .  . 

1130 

1018 

9.28 

25 

.  .  . 

1170 

1021 

11.30 

26 

.  .  . 

1080 

1023 

11.79 

27 

.  .  . 

1460 

1017 

10.60 

28 

.  .  . 

1360 

1019 

10.53 

-    0.495 

29 

.  . 

1360 

1015 

10.28 

30 

.  .  . 

1450 

1014 

9.87 

May     1 

985 

1020 

8.76 

1 

2 

.  .  . 

1200 

1022 

8.86 

3 

1475 

1016 

8.88 

4 

77.9 

1150 

1023 

7.73 

6 

.  .  . 

1400 

1018 

9.57 

h   0.271 

6 

.  .  . 

1340 

1020 

7.64 

7 

.  .  . 

1040 

1021 

8.73 

8 

78.1 

895 

1025 

6.39 

9 

.  .  . 

1480 

1024 

6.13 

10 

.  .  . 

1125 

1020 

7.60 

11 

.  .  . 

1290 

1018 

8.59 

I   0.401 

12 

78.1 

845 

1023 

8.57 

13 

.  .  . 

1170 

1022 

8.92 

1 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      343 
BELLIS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P,05. 

1904 

kilos 

c.c. 

grama 

gram 

grams 

May   14 

.  .   . 

1005 

1020 

6.09 

} 

15 
16 
17 

77.1 

855 
1210 
1520 

1023 
1014 
1014 

7.75 
5.81 
7.93 

I     0.401 
daily  av. 

18 

.  .  . 

1150 

1023 

8.35 

] 

19 

77.2 

1905 

1015 

9.60 

20 

77.2 

1210 

1020 

10.67 

21 

76.3 

815 

1027 

8.46 

0.461 

. 

22 

76.5 

1020 

1019 

7.71 

23 

76.8 

890 

1023 

5.98 

24 

77.1 

1030 

1022 

6.61 

Daily  average  from 

Feb.  28 

1127 

1021 

.  .  . 

0.531 

1.98 

Daily  average  from 

Feb.  28  to  April  12 

.  .  . 

.  .  . 

9.30 

.  .  . 

.  .  . 

Daily  average  from 

April  13  to  May  24 

*  '  ' 

8.45 

344       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

CALLAHAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.    15 

92.2 

1665 

1023 

19.48 

1.008 

. 

16 

92.7 

1800 

1024 

22.90 

1.235 

. 

17 

92.7 

1500 

1028 

18.81 

0.996 

. 

18 

92.8 

1490 

1027 

19.58 

1.393 

. 

19 

93.6 

1600 

1029 

22.18 

1.070 

. 

20 

94.0 

1610 

1024 

23.76 

0.710 

. 

21 

94.0 

1870 

1025 

24.68 

1.040 

. 

22 

95.0 

1730 

1025 

22.73 

1.160 

23 

95.0 

2150 

1025 

31.99 

1.470 

. 

24 

95.0 

1450 

.  .  . 

21.84 

0.952 

. 

25 

94.0 

1220 

1028 

26 

94.0 

1310 

1027 

27 

93.0 

1310 

1025 

28 

94.0 

1400 

1027 

•   17.90 

0.988 

3.26 

29 

94.0 

1220 

1027 

daily 

daily 

daily 

30 

93.0 

1115 

1030 

average 

average 

average 

31 

93.0 

870 

1030 

Feb.     1 

93.0 

1170 

1028 

2 

93.0 

1080 

1029 

3 

93.0 

1350 

1027 

4 

92.0 

1150 

1028 

>•  16.92 

0.976 

2.86 

5 

92.0 

950 

1029 

6 

92.0 

1160 

1027 

7 

92.0 

1100 

1030 

8 

91.0 

850 

1027 

9 

91.0 

995 

1023 

10 

90.0 

670 

1027 

11 

89.5 

615 

1029 

>  12.28 

0.780 

2.14 

12 

89.5 

865 

1028 

13 

89.5 

740 

1031 

14 

90.0 

1020 

1024 

15 

90.0 

980 

1027 

16 

89.5 

715 

1029 

17 

89.0 

565 

1030 

18 

89.0 

535 

1031 

9.83 

0.755 

19 

89.0 

540 

1034 

20 

89.5 

880 

1027 

21 

89.0 

1170 

1025 

22 

89.0 

820 

1030 

23 

88.0 

610 

1031 

10.26 

0.641 

1.52 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      345 

CALL  A  HAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

; 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  24 

87.0 

520 

1034 

} 

25 

88.0 

1160 

1017 

26 

87.5 

385 

1033 

f  10.26 

0.641 

1.52 

27 
28 
29 

88.0 
87.0 
86.0 

610 
610 
1095 

1031 
1030 
1026 

daily 
J  average 

daily 
average 

daily 
average 

Mar.  1 

86.0 

780 

1027 

2 

86.0 

725 

1027 

3 

85.0 

630 

1026 

11.07 

0.796 

1.74 

4 

85.0 

850 

1030 

5 

85.0 

780 

1031 

6 

85.5 

925 

1028 

7 

85.0 

610 

1029 

8 

85.0 

720 

1027 

9 

85.0 

565 

1032 

10 

84.5 

520 

1032 

7.27 

0.593 

. 

11 

84.0 

670 

1032 

12 

84.0 

510 

1033 

13 

84.0 

450 

1031 

14 

83.5 

470 

1025 

15 

84.0 

1030 

1022 

16 

84.0 

825 

1026 

17 

84.0 

690 

1026 

8.09 

0.645 

. 

18 

84.0 

1160 

1025 

19 

83.5 

1820 

1010 

20 

84.0 

695 

1029 

21 

83.5 

760 

1027 

22 

83.0 

610 

1029 

23 

83.0 

1180 

1020 

24 

83.0 

620 

1032 

8.18 

0.711 

. 

25 

83.0 

560 

1032 

26 

83.0 

820 

1020 

27 

83.0 

1000 

1027 

28 

82.0 

485 

1033 

29 

82.0 

590 

1029 

30 
31 

82.0 
82.5 

1300 
1590 

1020 
1020 

7.60 

0.587 

Apr.  1 
2 

82.0 
82.0 

1600 
610 

1018 
1026 

3 

81.5 

430 

1026 

346      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

CALLAHAN. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp;  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Apr.     4 

81.0 

290 

1030 

5 

82.0 

650 

1033 

6 

82.0 

860 

1023 

7 

82.0 

880 

1021 

6.04 

0.458 

1.55 

8 

82.0 

820 

1015 

daily 

daily 

daily 

9 

82.0 

720 

1028 

average 

average 

average 

10 

82.0 

490 

1030 

J 

11 

82.0 

540 

1022 

1 

12 

82.0 

680 

1026 

>•    4.98 

13 

82.0 

670 

1030 

8.64 

14 

82.0 

755 

1026 

10.24 

•    0.528 

. 

15 

82.0 

555 

1026 

5.29 

16 

82.0 

1790 

1017 

14.18 

17 

83.0 

870 

1029 

9.97 

18 

83.0 

990 

1020 

6.95 

19 

83.0 

735 

1022 

7.32 

20 

83.0 

930 

1023 

8.31 

21 

83.0 

700 

1032 

10.16 

0.685 

22 

83.0 

1220 

1024 

11.13 

23 

83.0 

860 

1027 

7.89 

24 

83.0 

1140 

1015 

7.59 

25 
26 

83.0 
83.5 

620 
670 

1026 
1028 

8.02 
8.08 

L    0.544 

.  .  . 

27 

83.0 

1200 

1019 

7.92 

28 

83.0 

1340 

1020 

8.84 

29 

83.5 

900 

1032 

13.23 

30 

83.5 

1250 

1022 

13.50 

May     1 

84.0 

1160 

1030 

16.77 

2 

84.0 

1080 

1026 

11.73 

3 

84.0 

960 

1029 

16.13 

'    0.453 

•  .  i 

4 

83.5 

1140 

1035 

19.36 

5 

83.5 

1290 

10S1 

18.35 

6 

.  .  . 

780 

1040 

16.43 

7 

83.0 

870 

1033 

14.67 

8 

83.0 

930 

1030 

14.68 

9 

83.0 

1050 

1022 

11.86 

10 

83.0 

960 

1021 

8.18 

11 

83.0 

1020 

1024 

9.21 

12 

83.0 

840 

1024 

9.08 

0.666 

13 

83.5 

930 

1025 

10.05 

14 

83.5 

1200 

1016 

5.55 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      347 
CALLAHAN. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

r,06. 

1904 

kilos 

c.c. 

grams 

gram 

grama 

May  15 

83.5 

1110 

1018 

8.99 

1 

16 

83.5 

1050 

1018 

9.C4 

17 

84.0 

900 

1024 

8.37 

18 

83.5 

1020 

1018 

8.20 

19 

84.0 

945 

1022 

9.88 

•   0.666 

.  .  . 

20 

84.0 

870 

1023 

8.72 

daily 

21 

83.0 

1160 

1014 

7.24 

average 

22 

82.0 

420 

1017 

5.72 

, 

23 

82.5 

480 

1026 

7.78 

.  .  . 

.  .  . 

24 

82.5 

720 

1024 

10.07 

.  « 

.  .  . 

25 

82.0 

360 

1030 

5.64 

.  .  . 

26 

82.0 

610 

1029 

7.68 

.  .  . 

.  .  . 

27 

82.0 

576 

1028 

6.60 

.  . 

.  .  . 

28 

81.5 

900 

1016 

6.59 

.  .  . 

29 

81.5 

570 

1023 

6.60 

.  .  . 

30 

81.0 

945 

1022 

6.47 

.  .  . 

.  .   . 

31 

81.5 

870 

1026 

10.44 

.  .  . 

.  .  . 

June    1 

81.5 

840 

1024 

9.02 

.  .  . 

.  .  . 

2 

81.5 

810 

1021 

7.78 

.  .  . 

.  .  . 

3 

82.0 

540 

1021 

5.67 

.  .  . 

..  .  . 

4 

82.0 

450 

1025 

6.10 

.  .  . 

.  .  . 

5 

82.0 

480 

1034 

8.21 

.  .  . 

.  .  . 

6 

82.5 

480 

1030 

6.91 

.  .  . 

.  .  . 

7 

82.5 

570 

1029 

9.61 

.  .  . 

.  .  . 

8 

83.0 

650 

1028 

10.49 

.  .  . 

9 

83.0 

570 

1024 

7.46 

.  .  . 

.  .  . 

10 

83.0 

620 

1026 

8.40 

.  .  . 

.  .  . 

11 

83.0 

690 

1027 

9.11 

.  .  . 

.   .  . 

12 

•     83.0 

590 

1025 

7.90 

.  .  . 

13 

83.0 

840 

1025 

10.74 

.  .  . 

.  .  . 

14 

83.5 

780 

1021 

7.86 

.  .  . 

15 

83.0 

650 

1029 

10.37 

.  .  . 

Daily  average  from 
Feb.  8 

809 

1026 

0.624 

1.74 

Daily  average  from 

Feb.  8  to  April  12 

.  .  . 

.  .  . 

8.56 

Daily  average  from 

April  13  to  June  15 

.  .  . 

.  .  . 

9.52 

... 

348      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

DONAHUE. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P20o- 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  19 

64.5 

1500 

1017 

17.46 

0.872 

.  .  . 

20 

1060 

1027 

14.88 

0.756 

. 

21 

64.5 

910 

1033 

14.41 

0.525 

.  .  . 

22 

1150 

1028 

1325 

0.599 

• 

23 

810 

1026 

11.76 

0.428 

24 

. 

790 

1030 

17.91 

0.672 

25 

. 

820 

1028 

26 

.  .  . 

960 

1024 

27 

800 

1026 

28 

.  . 

870 

1025 

10.67 

0.498 

1.90 

29 

.  .  . 

740 

1025 

daily 

daily 

daily 

30 

63.5 

655 

1029 

average 

average 

average 

31 

790 

1026 

Feb.  1 

.  .  . 

570 

1029 

2 

.  .  . 

730 

1027 

3 

.  .  . 

760 

1029 

4 

.  .  . 

680 

1030 

10.34 

0.458 

1.81 

5 

.  .  . 

930 

1025 

6 

.  .  . 

820 

1026 

7 

.  .  . 

600 

1029 

8 

63.0 

740 

1025 

9 

565 

1030 

10 

.  .  . 

710 

1027 

11 

.  .  . 

870 

1025 

9.24 

0.470 

1.76 

12 

.  .  . 

705 

1025 

13 

.  .  . 

740 

1026 

14 

.  .  . 

595 

1027 

15 

.  •  . 

860 

1026 

16 

63.2 

830 

1024 

17 

780 

1026 

18 

735 

1026 

19 

720 

1028 

.  7.47 

0.465 

20 

63.0 

690 

1027 

21 

.  .  . 

900 

1025 

22 

62.7 

775 

1027 

23 

.  .  . 

600 

1028 

24 

.  .  . 

920 

1027 

25 

.  .  . 

700 

1027 

7.33 

0.552 

1.56 

26 

1040 

1023 

27 

•  •  • 

600 

1031 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       349 
DONAHUE. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P20S. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  28 

.  .  . 

710 

1024 

7.33 

0.552 

1.56 

20 

.  .   • 

850 

1026 

Mar.     1 

.  .  . 

910 

1028 

2 

62.0 

740 

1027 

3 

.  .  . 

710 

1027 

-    7.79 

0.448 

1.91 

4 

.  .  . 

910 

1027 

daily 

daily 

daily 

5 

725 

.  .  . 

average 

average 

average 

6 

.  .  . 

940 

1025 

7 

62.7 

700 

1025 

8 

.  .  . 

720 

1024 

9 

.  .  . 

1020 

1022 

10 

.  .  . 

700 

1026 

•    6.72 

0.363 

.  .  . 

11 

.  .  . 

1130 

1021 

12 

730 

1022 

13 

.  .  . 

940 

1018 

J 

14 

930 

1018 

16 

G2.7 

985 

1018 

16 

.  .  . 

875 

1019 

17 

. 

515 

1024 

6.33 

0.504 

.  .  . 

18 

.  .  . 

960 

1019 

19 

.  . 

880 

1022 

20 

62.7 

720 

1025 

21 

.  .  • 

730 

1023 

"i 

22 

.  .  . 

920 

1024 

23 
24 

850 
720 

1020 
1026 

5.61 

0.363 

26 

62.7 

730 

1024 

27 

.  .  . 

970 

1026 

28 

.  .  . 

860 

1021 

- 

29 

.  .  . 

990 

1022 

30 

6^.8 

1250 

1023 

31 

990 

1020 

-    7.17 

0.408 

1.90 

Apr.     1 

.  .  . 

910 

1022 

2 

.  .  . 

930 

1028 

3 

62.8 

870 

1026 

4 

62.8 

1080 

1025 

6 

. 

740 

1028 

6 

. 

850 

1027 

9.91 

0.693 

1.79 

7 

. 

740 

1028 

8 

1010 

1028 

350      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

DONAHUE. 


Date. 

Body- 
Weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Apr.     9 

700 

1029 

1      9.91 

0.593 

1.79 

10 

.  .  . 

900 

1025 

J  daily  av. 

daily  av. 

daily  av. 

11 
12 

.  .  . 

1150 
1230 

1020 
1021 

1    9.59 

13 

.  .  . 

1000 

1021 

7.38 

14 

.  .  . 

710 

1025 

6.18 

0.343 

.  .  . 

15 

.  .  . 

920 

1022 

8.78 

16 

63.0 

700 

1025 

6.89 

17 

775 

1024 

8.28 

18 

1050 

1020 

7.69 

19 

.  .  . 

910 

1021 

6.55 

20 

.  .  . 

1140 

1020 

6.64 

21 

.  .  . 

1055 

1022 

6.71 

-    0.399 

. 

22 

.  .  . 

1020 

1020 

6.79 

23 

.  . 

700 

1025 

6.34 

24 

.  .  . 

825 

1022 

7.13 

25 

.  .  . 

850 

1022 

6.27 

26 

1010 

1021 

7.09 

27 

.  .  . 

1150 

1021 

7.31 

28 

.  .  . 

950 

1021 

6.38 

.    0.411 

29 

.  .  . 

950 

1023 

8.61 

30 

.  .  . 

525 

1028 

6.96 

May    1 

63.0 

750 

1022 

7.65 

2 

.  .  . 

775 

1022 

6.88 

3 

.  .  . 

710 

1022 

6.01 

4 

.  .  . 

1075 

1021 

7.22 

5 

.  .  . 

700 

1021 

5.34 

0.120 

6 

.  .  . 

950 

1024 

7.41 

7 

.  .  . 

950 

1023 

6.72 

8 

.  .  . 

745 

1024 

5.90 

9 

.  .  . 

910 

1020 

6.61 

1          •• 

10 

.  .  . 

720 

1023 

6.91 

11 

63.0 

750 

1024 

7.11 

12 

63.0 

700 

1022 

651 

j-    0.365 

13 

.  .  . 

710 

1024 

6.94 

14 

.  .  . 

825 

1025 

8.68 

15 

.  .  . 

1100 

1020 

7.79 

16 

.  .  . 

1000 

1021 

6.12 

17 

1010 

1020 

5.94 

18 

950 

1020 

5.75 

0.343 

PHYSIOLOGICAL   ECONOMY  IX   NUTRITION       351 

DONAHUE. 


Urine. 

Body- 

Date. 

weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P20fi. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

May  19 

.  .  . 

1025 

1020 

6.64 

- 

20 

.  .  . 

1100 

1020 

8.45 

21 

900 

1027 

8.64 

22 

750 

1025 

8.53 

•    0.343 

.  .  . 

23 

750 

1022 

7.69 

daily 

24 

920 

1023 

7.34 

average 

25 

. 

750 

1022 

10.22 

26 

62.2 

775 

1021 

6.51 

27 

880 

1023 

8.18 

28 

'.'.  '. 

800 

1023 

7.06 

-    0.406 

.  .  . 

29 

. 

790 

1023 

8.49 

30 

850 

1022 

7.91 

31 

.  .  . 

1030 

1021 

7.60 

.  .  . 

.  .  . 

June    1 

.  .  . 

800 

1022 

6.53 

.  .  . 

2 

1000 

1021 

8.16 

.  .  . 

3 

. 

850 

1022 

7.40 

4 

.  .  . 

.  .  . 

.  .  . 

.  .  . 

5 

62.8 

650 

1027 

8.49 

.  .  . 

.  .  . 

6 

850 

1023 

7.33 

.  .  . 

7 

. 

910 

1022 

7.43 

.  .  . 

8 

. 

770 

1022 

8.37 

.  .  . 

9 

910 

1025 

9.50 

.  .  . 

.  .  . 

10 

.  .  . 

850 

1025 

8.01 

.  .  . 

11 

.  .  . 

650 

1025 

7.72 

.  .  . 

.  .  . 

12 

700 

1025 

8.36 

.  .  . 

.  .  . 

13 

930 

1022 

9.15 

.  .  . 

.  .  . 

14 

800 

1026 

8.45 

.  .  . 

.  .  . 

15 

62.2 

700 

1027 

7.90 

.  .  . 

Daily  average  from 

Feb.  14 

857 

1023 

.  .  . 

0.395 

1.79 

Daily  average  from 

Feb.  14  to  Apr.  12 

.  .  . 

.  .  . 

7.55 

Daily  average  from 

Apr.  13  to  June  15 

.  .  . 

.  .  . 

7.39 

.  •  . 

•  •  • 

352      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

JACOBUS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  15 

57.3 

630 

1032 

10.70 

0.542 

.  .  . 

16 

.  .  . 

810 

1024 

11.76 

0.960 

.  . 

17 

.  .  . 

880 

1029 

11.09 

0.780 

. 

18 

.  . 

780 

1030 

10.67 

0.600 

. 

19 

. 

810 

1029 

12.94 

0.595 

. 

20 

.  .  • 

670 

1030 

11.98 

0.553 

. 

21 

.  .  . 

730 

1029 

10.91 

0.586 

22 

•  .  . 

990 

1025 

12.12 

0.594 

23 

58.7 

825 

1021 

9.55 

0.436 

. 

24 

.  .  . 

680 

1027 

9.10 

0.449 

. 

25 

•  .  . 

1260 

1018 

26 

875 

1022 

27 

. 

680 

1028 

28 

57.0 

850 

1022 

9.58 

0.442 

1.72 

29 

58.0 

760 

1020 

daily 

daily 

daily 

30 

57.7 

560 

1029 

average 

average 

average 

31 

.  .  . 

660 

1028 

Feb.  1 

.  .  . 

700 

1023 

1 

2 

57.2 

567 

1030 

3 

. 

600 

1030 

4 

57.5 

582 

1026 

8.30 

0.548 

1.60 

5 

... 

740 

1024 

6 

56.8 

470 

1028 

7 

.  .  . 

405 

1032 

8 

56.0 

575 

1028 

9 

57.2 

540 

1028 

10 

56.6 

520 

1029 

11 

57.0 

1000 

1020 

•  7.73 

0.460 

1.74 

12 

.  .  . 

920 

1015 

13 

.  .  . 

845 

1020 

' 

14 

.  .  . 

480 

1028 

15 

•  .  . 

750 

1025 

16 

56.8 

810 

1022 

17 

56.4 

760 

1020 

18 

.  .  . 

1100 

1017 

-  6.27 

0.399 

19 

56.6 

960 

1020 

20 

56.3 

620 

1025 

21 

.  .  . 

580 

1027 

22 

57.3 

770 

1020 

} 

23 

56.7 

795 

1024 

>  6.96 

0.521 

1.47 

PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       353 
JACOBUS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P206. 

1904 

kilos 

c.c. 

grama 

gram 

grams 

Feb.  24 

56.6 

890 

1016 

25 

56.7 

880 

1022 

26 

56.8 

690 

1027 

-    6.96 

0.521 

1.47 

27 

.  .  . 

885 

1024 

daily 

daily 

daily 

28 

.  .  . 

970 

1019 

average 

average 

average 

29 

56.8 

815 

1024 

Mar.     1 

57.0 

760 

1027 

2 

57.0 

690 

1025 

3 

56.8 

1720 

1012 

-    8.43 

0.315 

1.76 

4 

1010 

1019 

5 

.  .  . 

790 

.  .  . 

6 

.  .  . 

440 

1033 

J 

7 

56.6 

970 

1019 

8 

.  .  . 

1130 

1018 

9 

. 

440 

1031 

10 

• 

1480 

1016 

>   7.88 

0.535 

.  .  . 

11 

.  . 

1300 

1015 

12 

.  .  . 

1165 

1013 

13 

.  .  . 

1680 

1011 

14 

56.8 

1200 

1015 

15 

. 

1330 

1010 

16 

.  . 

1065 

1015 

17 

56.8 

1170 

1013 

-    5.98 

0.454 

.  .  . 

18 

. 

1030 

1018 

19 

56.8 

1445 

1012 

20 

56.8 

975 

1020 

21 

.  .  . 

870 

1018 

1 

22 

.  .  . 

1400 

1014 

23 
24 

57.3 

840 
1020 

1020 
1021 

-    8.30 

0.418 

25 

i 

690 

1024 

26 

. 

1195 

1017 

. 

28 

.  . 

1170 

1015 

29 

57.3 

1030 

1023 

30 

1225 

1021 

31 

1175 

1020 

9.59 

0.471 

.  .  . 

Apr.     1 

.  .  . 

1330 

1016 

2 

•  .  . 

775 

1023 

3 

. 

615 

1026 

J 

4 

695 

1029 

8.71 

0.310 

1.82 

23 


354      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

JACOBUS. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Apr.   5 

.  .  . 

830 

1026 

" 

6 

.  .  . 

762 

1019 

7 
8 
9 

57.0 

1205 
1180 
1035 

1026 
1015 
1017 

-  8.71 
daily 

0.310 
daily 

1.82 
daily 

10 

.  .  • 

1300 

1015 

average 

average 

average 

11 

1045 

1026 

1 

12 

» 

610 

1024 

>  7.88 

13 

.  .  . 

410 

1027 

6.81 

14 

.  •  . 

600 

1025 

6.84 

0.460 

. 

15 

.  •  . 

1160 

1017 

8.49 

16 

56.8 

820 

1021 

7.72 

17 

.  .  . 

555 

1029 

6.96 

18 

.  .  . 

610 

1026 

7.36 

19 

.  .  . 

515 

1028 

6.67 

20 

.  .  . 

710 

1023 

7.71 

21 

.  .  . 

480 

1026 

6.94 

0.441 

22 

55.0 

565 

1026 

7.19 

23 

.  .  . 

460 

1031 

7.16 

24 

.  .  . 

650 

1027 

6.27 

25 

... 

750 

1020 

6.30 

26 

•  .  . 

1170 

1017 

7.93 

28 

1010 

1019 

6.06 

29 

•  .  . 

1110 

1018 

8.59 

0.507 

.  .  . 

30 

... 

1050 

1020 

8.44 

May  1 

.  .  . 

715 

1030 

9.44 

2 

56.6 

1460 

1014 

10.50 

3 

... 

1185 

1019 

9.45 

4 

... 

1270 

1019 

10.52 

5 

56.6 

1010 

1019 

9.70 

0.382 

6 

.  .  . 

1090 

1021 

9.94 

7 

.  .  . 

1100 

1016 

8.65 

8 

.  .  . 

765 

1024 

9.78 

10 

.  .  . 

555 

1026 

7.96 

1 

11 

. 

640 

1027 

6.60 

12 

... 

1160 

1016 

7.03 

13 

.  .  . 

665 

1025 

7.66 

0.296 

14 

.  .  . 

1240 

1014 

6.61 

15 

56.6 

595 

1027 

7.89 

j 

16 

1460 

1012 

7.45 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       355 
JACOBUS. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P.05. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

May  17 

1620 

1012 

6.80 

.  .  . 

.  .  . 

18 

2010 

1012 

6.75 

19 

2050 

1010 

6.27 

20 

.  .  . 

1180 

1018 

7.29 

21 

.  .  . 

880 

1020 

7.07 

0.376 

. 

22 

.  .  . 

730 

1025 

7.62 

daily 

23 

.  .  . 

450 

1029 

6.48 

average 

24 

540 

1028 

7.64 

25 

950 

1017 

7.53 

26 

56.8 

555 

1023 

5.83 

27 

.  •  . 

10»0 

1014 

7.25 

28 

. 

1020 

1019 

6.37 

-  0.303 

• 

29 

690 

1022 

6.34 

30 

. 

590 

1025 

6.69 

31 

. 

1290 

1015 

8.36 

June     1 

. 

1635 

1010 

7.85 

... 

.  .  . 

2 

. 

1475 

1012 

8.23 

.  .  . 

•  . 

3 

400 

1024 

5.21 

... 

... 

4 

. 

705 

1019 

6.73 

.  .  . 

... 

5 

•  • 

1010 

1013 

6.30 

.  .  . 

.  .  . 

6 

600 

1024 

569 

. 

.  .  . 

7 

. 

925 

1016 

6.72 

• 

.  .  • 

8 

. 

1015 

1014 

•7.30 

... 

9 

925 

1019 

6.05 

... 

.  .  . 

10 

57.0 

1285 

1012 

5.25 

... 

.  .  . 

13 

.  •  . 

855 

1018 

8.36 

... 

.  .  . 

14 

. 

735 

1019 

6.97 

... 

.  .  . 

15 

57.0 

495 

1028 

8.32 

.  .  . 

Daily  average  from 

Feb.  1 

916 

1021 

.  .  . 

0.423 

1.67 

Daily  average  from 

Feb.  1  to  April  12 

.  .  . 

.  .  . 

7.74 

.  .  . 

.  .  . 

Daily  average  from 

April  13  to  June  15 

.  .  . 

•  •  • 

7.43 

.  .  . 

356       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

SCHENKER. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2os. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.    16 

73.5 

1140 

1026 

16.21 

0.688 

.  .  . 

17 

.  . 

2180 

1020 

18.44 

0.990 

.   .   . 

18 

. 

1155 

1024 

14.97 

0.745 

20 

1090 

1027 

19.82 

0.797 

21 

. 

1515 

1027 

20.63 

0.966 

.   .  . 

22 

. 

1675 

1019 

15.38 

0.653 

23 

71.7 

1100 

1022 

13.40 

0.631 

.   .   . 

24 

•  .  • 

1390 

1021 

14.18 

0.719 

25 

•  • 

1410 

1019 

26 

.  .  . 

840 

1027 

27 

. 

925 

.  .  . 

28 

.  .  . 

1140 

1023 

-   13.23 

0.693 

2.03 

29 

72.3 

1025 

1024 

daily 

daily 

daily 

30 

1900 

1015 

average 

average 

average 

31 

.  .  . 

1105 

.  .  . 

Feb.     1 

.  .  . 

1320 

1023 

1 

2 

71.6 

885 

1029 

3 

.  . 

1260 

1023 

4 

.  .  . 

1480 

1020 

•    13.86 

0.693 

2.16 

5 

.  .  . 

970 

1027 

6 

71.4 

1150 

1026 

7 

.  .  . 

1270 

1022 

J 

8 

71.5 

1270 

1022 

9 

71.2 

940 

1028 

10 

.  . 

930 

1027 

11 

71.4 

845 

1029 

-   12.84 

0.654 

2.00 

12 

.  .  . 

800 

1027 

13 

.  .  . 

620 

1031 

14 

.  .  . 

890 

1025 

15 

70.9 

1020 

1029 

16 

.  .  . 

1490 

1019 

17 

.  .  . 

1180 

1024 

18 

.  .  . 

1230 

1022 

6.34 

0.633 

. 

19 

.  .  . 

950 

1029 

20 

.  .  . 

1510 

1024 

21 

.  . 

1325 

1026 

23 

510 

1030 

24 

71.9 

1140 

1024 

25 

.  .  . 

1730 

1016 

8.85 

0.624 

2.17 

26 

^——^—*^-m 

—•  —  ^^—.^— 

1145 

•^••••••••B 

1022 

MBB^^BB^MMM* 

• 

•MMWMMM^MMMM 

HBH^HIMMI^^^^M 

^••••••••MMHMHB 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       357 

SCHENKER. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  27 

.  .  . 

2015 

1018 

^  8.85 

0.624 

2.17 

28 

1150 

1023 

j  daily  av. 

daily  av. 

daily  ar. 

29 

1230 

1028 

Mar.  1 

71.8 

1246 

1026 

2 

.  .  . 

770 

1030 

3 

70.8 

1480 

1016 

11.49 

0.799 

2.43 

4 

.  .  . 

1325 

1028 

5 

.  .  . 

1960 

1014 

6 

• 

1230 

1021 

J 

7 

•  .  . 

1900 

1016 

8 

72.4 

1760 

1016 

9 

•  .  . 

910 

1026 

10 

. 

2050 

1015 

•  10.11 

0.734 

.  .  . 

11 

72.5 

940 

1020 

12 

.  .  . 

2200 

1002 

13 

. 

2790 

1011 

14 

.  .  . 

1880 

1014 

16 

72.3 

1630 

1012 

16 

. 

1070 

1022 

17 

.  .  . 

2040 

1012 

•  11.08 

0.797 

.  .  . 

18 

. 

1655 

1021 

19 

. 

1485 

1014 

20 

.  . 

2550 

1013 

21 

71.9 

*2000 

1014 

22 
23 

2170 
1670 

1012 
1014 

10.14 

0.551 

.  .  . 

24 

72.3 

2020 

1016 

J 

26 

•  . 

876 

.  .  . 

.  .  . 

.  .  . 

27 

. 

1520 

1018 

28 

. 

1675 

1017 

29 

. 

1175 

1025 

30 

. 

1110 

1021 

10.85 

0.660 

.  .  . 

31 

. 

2340 

1012 

Apr.  1 

.  .  . 

1440 

1021 

2 

.  .  . 

1200 

1021 

3 

.  .  . 

.  .  . 

.  .  . 

4 

. 

1110 

1022 

5 

•  .  . 

785 

.  .  . 

•  11.64 

0.782 

6 

.  .  . 

1130 

1023 

7 

74.1 

945 

1027 

358     PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

SCHENKER. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P2o5. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Apr.  8 

.  .  . 

1050 

1024 

} 

9 

.  .  . 

925 

1022 

i-  11.64 

0.782 

.  .  . 

10 

.  .  . 

1555 

,  1020 

j  daily  av. 

daily  av. 

11 

73.8 

1440 

1015 

8.44 

1 

13 

1250 

1023 

12.23 

14 

1330 

1026 

10.06 

15 

.  .  . 

1880 

1018 

12.41 

0.620 

16 

.  •  . 

2440 

1013 

11.27 

17 

1680 

1018 

10.78 

18 

73.3 

1640 

1018 

11.22 

19 

>  .  . 

1420 

1020 

12.95 

20 

74.2 

1440 

1019 

9.85 

21 

.  .  . 

1670 

1018 

10.22 

0.746 

• 

22 

.  .  . 

1220 

1019 

9.52 

23 

73.3 

1640 

1021 

9.05 

24 

.  .  . 

2200 

1016 

9.50 

j 

25 

1400 

1020 

9.07 

26 

.  .  . 

1400 

1020 

8.15 

27 

.  .  • 

1710 

1017 

9.13 

28 

.  .  . 

2220 

1011 

9.59 

0.^94 

•  .  . 

29 

73.4 

1940 

1015 

11.29 

30 

.  .  . 

980 

1025 

10.76 

May  1 

.  .  . 

1625 

1015 

10.05 

2 

.  .  . 

1950 

1014 

8.89  , 

3 

.  .  . 

1795 

1014 

8.62 

4 

.  .  . 

2400 

1010 

8.50 

6 

.  .  . 

1895 

1019 

11.03 

-  0.298 

. 

6 

73.7 

1920 

1019 

11.75 

7 

.  .  . 

2300 

1014 

11.87 

8 

.  .  . 

1380 

1018 

11.51 

9 

.  .  . 

2095 

1014 

11.46 

10 

•  .  . 

1360 

1016 

9.96 

11 

.  .  . 

1040 

1022 

8.74 

r  0.229 

12 

.  .  . 

1250 

1024 

11.02 

15 

.  .  . 

1215 

1020 

8.68 

16 

... 

1450 

1018 

8.96 

17 

.  .  . 

1725 

1014 

829 

18 

.  .  . 

1420 

1018 

8.77 

19 

72.7 

990 

1020 

8.73 

>  0.427 

. 

20 

.  .  . 

2390 

1014 

12.48 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       359 

SCHENKER. 


Urine. 

Tlafo 

Body- 

JJrtC-6. 

weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA- 

1904 

kilos 

c.c. 

grams 

grama 

grams 

May  21 

72.7 

1000 

1025 

8.76 

22 

1570 

1018 

9.98 

23 
24 

1780 
1210 

1015 
1018 

10.04 
8.71 

j*  0.427 
.daily  av. 

•  •  • 

25 

.  .  . 

1390 

1016 

9.09 

26 

72.5 

1380 

1015 

9.11 

27 

72.1 

1920 

1018 

9.56 

28 

.  .  . 

1870 

1016 

11.22 

'  0.842 

.  .  . 

29 

.  .  . 

1635 

1015 

8.83 

30 

.  .  . 

1670 

1017 

8.52 

31 

•  . 

2190 

1013 

9.46 

.  .  • 

.  .  . 

June     1 

.  .  . 

1140 

1016 

6.02 

.  .  . 

.  .  . 

2 

.  .  . 

1520 

1018 

8.94 

.  .  . 

.  .  . 

3 

1610 

1017 

8.50 

.  .  . 

.  .  . 

4 

72.2 

1380 

1020 

8.94 

.  .  . 

.  .  . 

5 

.       4 

795 

1022 

8.11 

.  .  . 

.  .  . 

6 

.       .       . 

1590 

1018 

9.83 

.  .  . 

.  .  . 

7 

.        .        . 

2000 

1012 

9.48 

.  .  . 

.  .  . 

8 

.       .        • 

1800 

1016 

12.10 

.  .  . 

.  .  . 

9 

71.9 

1500 

1018 

9.63 

.  .  . 

Daily  average  from 

0.624 

Feb.  8 

1500 

1019 

. 

2.20 

Daily  average  from 

Feb.  8  to  April  10 

.  .  . 

10.37 

.  .  . 

Daily  average  from 

April  11  to  June  9 

.  .  . 

.  .  . 

9.82 

.  .  . 

360       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

STAPLETON. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen  . 

Uric  Acid. 

P-A. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Jan.  15 

77.2 

1350 

1026 

16.20 

0.941 

.  .   . 

16 

77.2 

2200 

1020 

20.33 

1.163 

17 

77.2 

2000 

1025 

21.00 

1.095 

• 

18 

78.1 

1650 

1026 

21.78 

0.897 

.   . 

19 

77.1 

1585 

1029 

20.64 

1.139 

.   . 

20 

77.0 

1390 

1028 

19.26 

0.480 

.   .  . 

21 

77.1 

1560 

1026 

20.31 

0.971 

22 

77.1 

1620 

1023 

18.37 

0.735 

. 

23 

78.0 

1810 

1025 

21.72 

0.624 

. 

24 

77.0 

1430 

1024 

17.42 

0.890 

.   .   i 

25 

76.0 

990 

1029 

26 

76.0 

1280 

1026 

27 

77.0 

885 

1030 

28 

77.1 

1660 

1021 

-   14.95 

0.841 

2.83 

29 

76.1 

1005 

1029 

daily 

daily 

daily 

30 

77.1 

1310 

1027 

average 

average 

average 

31 

76.1 

800 

1031 

j 

Feb.     1 

76.1 

1090 

1028 

2 

76.1 

1175 

1025 

3 

76.0 

1120 

1030 

4 

76.0 

950 

1031 

13.48 

0.743 

2.34 

5 

76.0 

1150 

1023 

6 

76.0 

1165 

1029 

7 

76.0 

770 

1033 

8 

76.0 

825 

1030 

9 

76.0 

1160 

1026 

10 

76.0 

1140 

1023 

11 

76.0 

1160 

1023 

12.72 

0.712 

2.74 

12 

76.0 

970 

1026 

13 

76.0 

1115 

1024 

14 

76.0 

1360 

1023 

15 

76.0 

1040 

1026 

16 

76.0 

1020 

1028 

17 

76.0 

1380 

1021 

18 

76.0 

880 

1029 

12.36 

0.755 

19 

76.0 

945 

1030 

20 

76.0 

1940 

1017 

21 

76.0 

2670 

1016 

22 
23 

76.0 

76.0 

1590 
1870 

1023 

1  13.03 

0.967 

2.56 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       361 

STAPLETON. 


Date. 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA- 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Feb.  24 

7C.O 

870 

1026 

25 

76.0 

1275 

1024 

26 

76.0 

1140 

1025 

13.03 

0.967 

2.56 

27 

76.0 

1930 

1018 

daily 

daily 

daily 

28 

76.0 

1120 

1026 

average 

average 

average 

29 

76.0 

1140 

1028 

Mar.  1 

76.0 

1300 

1022 

2 

76.0 

1295 

1023 

3 

77.0 

825 

1030 

12.91 

0.803 

2.59 

4 

76.0 

1860 

1021 

5 

76.0 

1230 

1026 

6 

76.0 

1155 

1029 

7 

76.0 

830 

1031 

8 

76.0 

860 

1031 

9 

76.0 

940 

1029 

10 

76.0 

550 

1034 

11.02 

0.707 

.  .  . 

11 

76.0 

780 

1028 

12 

77.0 

790 

1026 

13 

76.0 

700 

1030 

14 

76.0 

830 

1027 

15 

76.0 

1650 

1014 

16 

76.0 

1120 

1019 

17 

76.0 

690 

1027 

10.26 

0.767 

.  .  . 

18 

76.0 

1170 

1024 

19 

76.0 

2230 

1010 

20 

77.2 

1180 

1025 

21 

76.0 

540 

1032 

22 

76.0 

880 

1030 

23 

76.0 

990 

1028 

24 

76.0 

1130 

1024 

11.55 

0.794 

.  .  . 

25 

76.0 

1470 

1025 

26 

76.0 

1280 

1025 

27 

76.0 

1240 

1021 

28 

76.0 

1020 

1023 

29 

77.0 

1440 

1018 

30 

76.0 

1595 

1018 

31 

76.0 

1210 

1017 

•'11.14 

0.667 

.  .  . 

Apr.  1 

76.0 

1940 

1018 

2 

76.0 

1110 

1028 

3 

1185 

1026 

362      PHYSIOLOGICAL   E1CONOMY  IN  NUTRITION 

STAPLETON. 


Date, 

Body- 
weight. 

Urine. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

P205. 

1904 

kilos 

c.c. 

grams 

gram 

grams 

Apr.     4 

1420 

1027 

5 

.  .   . 

1260 

1029 

6 

7 

1095 
1315 

1026 
1030 

-    17.56 

0.929 

2.77 

8 

1180 

1029 

daily 

daily 

daily 

9 

1140 

1030 

average 

average 

average 

11 

75.0 

1285 

1031 

1 

12 

940 

1023 

j   16.43 

13 

.  .  . 

750 

1027 

9.59 

14 

720 

1026 

10.45 

15 

. 

910 

1028 

10.70 

'     0.550 

16 

.  .  . 

815 

1021 

6.32 

17 

.  .  . 

1110 

1012 

5.33 

18 

.  .  . 

820 

1024 

4.58 

19 

.  .  . 

750 

1025 

7.38 

20 

74.0 

880 

1024 

7.13 

21 

.  .  . 

1005 

1026 

9.17 

.    0.418 

22 

.  .  . 

1090 

1027 

9.74 

23 

.  .  . 

1085 

1019 

8.17 

24 

.  .  . 

990 

1020 

8.26 

25 

.  .  . 

1150 

1021 

9.21 

26 

.  .  . 

980 

1025 

9.23 

27 

75.0 

1570 

1019 

8.29 

28 

.  .  . 

1040 

1025 

9.05 

>   0.599 

29 

.  .  . 

1020 

1022 

9.98 

30 

1000 

1026 

9.40 

May     1 

.  .  . 

1025 

1025 

10.56 

2 

1070 

1027 

11.25 

8 

1585 

1018 

10.37 

4 

75.0 

1805 

1023 

8.70 

5 

.  .  . 

1350 

1022 

9.88 

-    0.377 

6 

.  .  . 

920 

1024 

7.84 

7 

.  .  . 

900 

1025 

9.23 

8 

930 

1025 

11.50 

9 

.  .  . 

875 

1027 

11.81 

10 

.  .  . 

1010 

1022 

8.85 

11 

.  .  . 

1010 

1023 

9.26 

12 

74.0 

600 

1030 

9.29 

0.625 

13 

.  .  . 

940 

1028 

10.60 

14 

.  .  . 

975 

1023 

7.37 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       363 

STAPLETON. 


Urine. 

Date. 

Body- 
weight. 

Volume. 
24  hours. 

Sp.  Gr. 

Nitrogen. 

Uric  Acid. 

PA. 

1904 

kilos 

c.c. 

grains 

gram 

grams 

May  15 

.  .  . 

800 

1026 

6.63 

0.625 

16 

.  .  . 

1200 

1019 

8.14 

.  .  . 

.  .  . 

17 

515 

1030 

6.58 

.   .    . 

.  .  . 

18 

790 

1029 

9.67 

19 

74.1 

745 

1029 

8.58 

20 

74.1 

880 

1022 

9.51 

21 

74.1 

1100 

1027 

9.64 

-  0.691 

.  .  . 

22 

.  .  . 

890 

1028 

9.56 

daily 

23 

.  .  . 

690 

1020  . 

8.03 

verage 

24 

76.0 

905 

1025 

9.04 

25 

.  . 

665 

1031 

8.46 

26 

27 

74.5 

630 
950 

1026 
1024 

7.45 
8.83 

\    0.663 

2.27 

28 

73.0 

850 

1027 

10.60 

I 

daily  av. 

30 

. 

1060 

1020 

10.88 

.  .  . 

.  .  . 

31 

. 

1640 

1015 

8.56 

.  .  . 

June    1 

. 

1230 

1013 

9.37 

.  .  . 

2 

. 

1180 

1019 

10.34 

.  .  . 

.  .  . 

3 

. 

620 

1024 

6.96 

.  .  . 

4 

910 

1020 

1147 

5 

880 

1019 

11.09 

.  .  . 

.  .  . 

6 

. 

855 

1025 

11.14 

.  .  . 

7 

.  .  . 

1250 

1017 

8.78 

.  .  . 

8 

. 

885 

1025 

11.10 

.  .  . 

9 

74.0 

730 

1020 

6.35 

.  .  . 

10 

1540 

1017 

8.87 

.  .  . 

.  .  . 

11 

750 

1015 

5.85 

.  .  . 

.  .  . 

12 

73.4 

1265 

1015 

9.71 

Daily  average  from 

Jan.  25 

1094 

1024 

.  .  . 

0.699 

2.64 

Daily  average  from 

Jan.  25  to  April  12 

.  .  . 

.  .  . 

13.12 

.  .  . 

.  .  . 

Daily  average  from 

April  13  to  June  12 

.  .  . 

9.00 

.  .  . 

.  .  . 

364      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

It  is  plain  from  the  foregoing  results,  that  all  the  men  of 
this  group,  like  the  members  of  the  professional  group,  expe- 
rienced no  difficulty  in  reducing  in  large  measure  their  rate 
of  proteid  metabolism.  The  intake  of  proteid  food  was 
steadily  diminished,  with  a  corresponding  diminution  in  the 
extent  of  nitrogen  metabolism.  Take  as  an  illustration  the 
average  daily  output  of  nitrogen  from  April  13  to  June  15, 
a  period  of  sixty-three  consecutive  days: 

AVERAGE  DAILY  EXCRETION  OF   METABOLIZED  NITROGEN 
FOR  THE  LAST  TWO  MONTHS  OF  THE  EXPERIMENT. 

grams 

G.  W.  Anderson     .     .     8.81  ' 
W.  L.  Anderson     .     .  10.07 
H.  S.  Bellis  ....     8.45* 


Grand    average    for 

W.H.Callahan      .     .     9.55'         period  =  8.81  grams  of 
M.Donahue.     .     .     .     7.39         *  d 

C.  S.  Jacobus  .  .  .  7.43 
H.  R.  Schenker  .  .  9.82 
John  Stapleton .  .  .  9.00 

.  An  excretion  of  8.81  grams  of  nitrogen  through  the  kid- 
neys corresponds  to  the  metabolism  of  55  grams  of  proteid 
matter.  Compare  this  average  amount  of  proteid  matter 
metabolized  each  day  with  the  figures  obtained  during  the 
preliminary  period  of  ten  days,  when  the  men  were  living  on 
their  ordinary  diet.  Then,  many  of  the  men  were  excreting 
nitrogen  at  the  rate  of  17  to  22  grams  per  day.  In  a  general 
way,  we  may  safely  say  that  all  these  men  during  the  last  two 
months  of  the  experiment  were  living  on  about  one-half  the 
proteid  food  they  were  formerly  accustomed  to  take. 

Further,  the  average  daily  excretion  of  nitrogen  for  the  pre- 
ceding seventy-three  days,  i.  e.,  from  February  1  to  April  13, 
was  in  most  instances  nearly,  if  not  quite,  as  low  as  during 
the  last  two  months  of  the  experiment,  so  that  we  are  cer- 
tainly justified  in  the  statement  that  these  men  —  trained 

*  This  average  covers  the  period  from  April  13  to  May  24  only,  as  Mr. 
Bellis  was  compelled  to  withdraw  from  the  experiment  on  the  latter  date, 
owing  to  an  accident  in  the  gymnasium. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       365 

athletes,  doing  athletic  work  more  or  less  strenuous  —  were 
able  to  practise  during  this  long  period  marked  physiological 
economy  in  the  use  of  proteid  food,  equal  approximately  at 
least  to  a  saving  of  full  fifty  per  cent  in  proteid  matter. 

The  individual  tables  must  be  carefully  studied,  however, 
in  order  to  trace  out  the  changes  in  detail  in  the  rate  of  nitro- 
gen metabolism,  and  in  so  doing  much  information  will  be 
obtained  regarding  modification  in  the  excretion  of  uric  acid, 
a  matter  to  be  discussed  in  another  connection,  later  on.  Fur- 
ther, it  is  interesting  to  note  in  the  tables  the  changes  in  body- 
weight  of  the  men.  Some  of  the  men,  like  Dr.  Callahan,who 
were  abundantly  supplied  with  adipose  tissue,  lost  very  con- 
siderably in  body-weight,  but  eventually  came  to  a  standstill, 
with  establishment  of  body  equilibrium,  under  the  changed 
dietary  habits.  Some  of  the  men  reached  this  condition  of 
equilibrium  much  more  quickly  than  others.  Dr.  Callahan 
who  suffered  a  large  loss  in  bod}- -weight  —  to  his  great  gain, 
as  he  expressed  it — dropped  from  92.2  kilos  to  83  kilos  in 
two  months,  but  from  March  22  to  June  15  his  body- 
weight,  while  naturally  showing  fluctuation,  did  not  fall 
again  permanently. 

What  now  was  the  amount  of  metabolized  nitrogen  per 
kilo  of  body-weight  in  these  men  toward  the  close  of  the 
experiment?  Taking  the  average  daily  nitrogen  excretion 
for  the  period  from  April  13  to  June  15,  and  the  body- 
weights  of  the  men  at  this  same  period,  as  indicated  in  the 
accompanying  table,  we  have  the  following  figures : 

Average  daily  Metabolized  Nitro- 

Nitrogen  gen  per  kilo  of 

wei*ht-           excreted.  bod£weight. 

kilos                 grams  gram 

Bellis 78  8.45  0.108 

Callahan 83  9.52  0.114 

Donahue 62  7.39  0.119 

Stapleton 75  9.00  0.120 

Anderson,  G.  W.       .     .  71  8.81  0.124 

Jacobus 56  7.43  0.132 

Schenker 73  9.82  0.134 

Anderson,  W.  L.  .     .     .  61  10.07  0.165 


366      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

These  figures,  with  one  exception,  show  as  low  a  proteid 
metabolism  per  kilo  of  body-weight  as  was  obtained  with  the 
soldiers  on  a  prescribed  diet,  yet  these  men  were  athletes 
accustomed  to  vigorous  muscular  exercise,  and  likewise 
accustomed  to  the  eating  of  relatively  large  amounts  of 
proteid  food.  Theoretically,  it  might  not  be  expected  that 
these  men  would  drop  to  as  low  a  level  as  men  who  were  not 
addicted  to  the  consumption  of  excessive  amounts  of  proteid 
foods,  yet  for  two  months,  and  practically  for  a  period  of 
four  months,  these  University  students  easily  maintained 
themselves  at  this  lower  level  of  nitrogen  metabolism. 

From  April  26  to  June  13,  at  the  request  of  the  students 
themselves,  the  daily  diet  was  prescribed ;  not,  however,  as 
regards  the  quantity  of  food-  to  be  eaten,  but  merely  as  to  its 
character.  The  men  ate  at  the  University  Dining  Hall,  and 
it  was  a  simple  matter  to  have  their  table  supplied  with  a 
special  dietary.  The  following  dietary  was  therefore  pre- 
pared for  their  use. 

It  is  not  to  be  understood  that  the  men  took  all  that  the 
daily  list  provided,  but  they  made  their  selections  from  the 
menu,  and  in  quantity  took  what  they  deemed  necessary,  or 
what  satisfied  their  appetites.  It  may  be  added  that  the  men 
were  all  well  content  with  the  variety  provided  and  expressed 
themselves,  many  times,  as  better  pleased  with  a  simple  dietary 
of  this  kind  than  with  the  heavier  proteid  foods  of  earlier  days. 
It  should  be  added  that  Dr.  Callahan  was  compelled  to  be 
absent  from  New  Haven  during  a  large  portion  of  the  period 
covered  by  this  dietary,  hence  his  nitrogen  excretions  do 
not  correspond  m  quantity  with  the  nitrogen  of  the  above 
rations. 

Tuesday,  April  26,  1904. 

Breakfast.  —  Banana,  boiled  hominy  with  sugar  and  cream,  coffee,  rolls,  butter. 
Lunch.  —  Spaghetti,  Atewed  tomatoes,  potatoes,  boiled  onions,  bread,  butter, 

coffee,  fried  homin/  with  syrup. 
Dinner.  —  Split-pea  soup,  fried  bacon  with  French  fried  potato,  spinach,  bread, 

butter,  stewed  prunes,  lettuce-celery-apple  salad,  cream  puffs,  coffee. 


STAPLETON 

Photograph  taken  in  the  middle  of  the  experiment,  in  April. 


PHYSIOLOGICAL  ECONOMY   IN 'NUTRITION       367 

Wednesday,  April  27,  1904. 

Breakfast.  —  Fruit,  farina  with  cream,  coffee,  rolls,  butter,  baked  potato. 
Lunch.  —  Fried  oysters,  mashed   potato,  bread,  butter,  coffee,  string  beans, 

sliced  banana  with  cream. 
Dinner.  —  Cream  of  celery  soup,  codfish-cakes,  boiled  potato,  boiled  lima  beans 

lettuce-orange  salad,  ice  cream,  coffee. 

Thursday,  April  88,  1904. 

Breakfast.  —  Banana,  coffee,  rolls,  cream,  butter,  fried  hominy  and  syrup. 
Lunch.  —  Fried  sweet  potato,  cold  tongue,  baked  potato,  bread,  butter,  coffee, 

baked  apple  with  cream. 
Dinner.  —  Vegetable  soup,  Hamburg  steak  made  with  plenty  of  bread,  etc., 

Lyonnaise  potato,  baked  potato,  spinach,  pie,  coffee. 


Friday,  April  29,  1904. 

Breakfast.  —  Fruit,  Indian  meal,  boiled,  with  sugar  and  cream,  baked  potato, 

rolls,  coffee. 
Lunch.  —  Clam  chowder  with  crackers,  farina  croquettes,  stewed  tomato,  griddle 

cakes  with  syrup,  coffee,  bread,  butter. 
Dinner.  —  Soup,  fish,  mashed  potato,  radishes,  string  beans,  cranberry  sauce, 

bread,  butter,  lettuce  salad,  lemon  pie,  coffee. 


Saturday,  April  30,  1904. 

Breakfast.  —  Banana,  fried  Indian-meal,  syrup,  baked  potato,  coffee,  rolls. 

Lunch.  —  Tomato  puree,  baked  macaroni,  baked  potato,  sliced  ham,  baked 
apple  and  cream,  bread,  butter,  coffee. 

Dinner.  —  Soup,  small  sausage  fried,  mashed  potato,  boiled  sweet  potato,  spin- 
ach, stewed  tomato,  strawberry  short  cake,  coffee. 

Sunday,  May  1,  1904.. 

Breakfast. — Fruit,  boiled  rice,  sugar,  cream,  coffee,  rolls,  butter. 

Dinner. —  Vegetable   soup,   stewed   chicken,   cranberry   sauce,  boiled  potato, 

boiled  onion,  stewed  corn,  water  ice,  coffee,  bread,  butter. 
Supper.  —  French  fried  potato,  bacon,  Waldorf-salad,  bread,  butter,  pie. 

Monday,  May  <2,  1904. 

Breakfast.  —  Banana,  malto-rice,  cream,  coffee,  rolls. 

Lunch.  — Baked  beans,  catsup,  baked  potato,  stewed  prunes,  apple  pudding. 
Dinner.  — Barley  soup,  string  beans,  boiled  onion,  mashed  potato,  fried  bacon, 
cranberry  sauce,  bread,  butter,  sliced  banana,  cream,  coffee. 


368       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

Tuesday,  May  3, 1904. 

Breakfast.  —  Fruit,  boiled  Indian-meal,  sugar,  cream,  baked  potato,  butter,  rolls, 

coffee 
Lunch.  —  Baked  macaroni,  French  fried  potato,  boiled  spinach,  stewed  prunes, 

coffee,  bread,  butter,  fried  rice  with  syrup. 
Dinner.  —  Split-pea  soup,  fried  sausage  with  Lyonnaise  potato,  boiled  sweet 

potato,  butter,  lettuce-orange  salad,  baked  apple  with  cream,  coffee. 


Wednesday  May  4,  1904. 

Breakfast.  —  Banana,  farina  with  sugar  and  cream,  baked  potato,  coffee,  rolls, 
butter. 

Lunch. —  One  egg  on  toast,  string  beans,  boiled  potato,  bread,  butter,  coffee,  pie. 

Dinner.  — Tomato  puree,  codfish-cakes,  baked  potato,  boiled  lima  beans,  lettuce- 
apple  salad,  bread,  butter,  cream  puffs,  coffee. 


Thursday,  May  5, 

Breakfast. — Fruit,  boiled  hominy,  sugar,  cream,  coffee,  rolls,  butter. 

Lunch. —  Cold  ham,  fried  sweet  potato,  baked  potato,  cream,  butter,  coffee, 

cabinet  pudding,  vanilla  sauce. 
Dinner.  —  Scotch  broth,  one  lamb  chop,  mashed  potato,  fried  sweet  potato, 

spinach,  bread  and  butter,  baked  apple  and  cream,  coffee. 


Friday,  May  6,  1904. 

Breakfast.  —  One  apple,  fried  hominy  with  syrup,  baked  potato,  rolls,  butter, 

coffee. 
Lunch.  —  Clam  chowder  witli  crackers,  potato  croquettes,  sliced  tomatoes,  bread, 

butter,  griddle  cakes  and  syrup,  coffee. 
Dinner.  —  Bean  soup  aux  croutons,  boiled  halibut,  mashed  potato,  boiled  onions 

with  cream,  radishes,  cranberry  sauce,  lettuce  salad,  bread,  butter,  coffee, 

one  orange. 

Saturday,  May  7, 1904. 

Breakfast.  —  Banana,  boiled  rice,  sugar,  cream,  baked  potato,  coffee,  rolls, 

butter. 
Lunch.  —  Consomme,  spaghetti  a  1'italienne,  boiled  sweet  potato,  bread,  butter, 

cakes,  preserves,  coffee. 
Dinner.  —  Split-pea  soup,  roast    beef,  mashed  potato,  boiled   spinach,  boiled 

sweet  potato,  bread  and  butter,  strawberries  and  cream,  coffee. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       369 

Sunday,  May  8,  1904. 

Breakfast.  —  Banana,  fried  rice,  syrup,  coffee,  corn  bread  and  butter,  baked 

potato. 
Dinner.  —  Vegetable  soup,  stewed  chicken,  cranberry  sauce,  string  beans,  boiled 

or  mashed  potato,  water  ice,  bread  and  butter,  cakes,  coffee. 
Supper.  —  French  fried  potato,  bacon,  lettuce-orange  salad,  bread  and  butter, 

cake,  preserves,  and  coffee. 

Monday,  May  9,  1904. 

Breakfast.  —  Fruit,  boiled  Indian-meal,  sugar  and  cream,  coffee,  rolls,  butter. 

Lunch.  —  Calf's  liver,  baked  potato,  stewed  prunes,  boiled  onion,  bread  and 
butter,  coffee,  apple  pudding. 

Dinner.  —  Consomme,  baked  macaroni,  fried  sweet  potato,  stewed  tomato,  pre- 
serves, lettuce,  bread,  butter,  cakes,  coffee. 

Tuesday,  May  10,  1904. 

Breakfast.  —  Fruit,  farina,  milk,  sugar,  baked  potato,[coffee,  bread,  butter. 
Lunch.  —  Egg  omelette  with  jelly,  fried  bacon,  mashed  potato,  spinach,  apple 

pudding,  bread,  butter,  coffee. 
Dinner.  —  Small  fried  sausage,  boiled  potato,  rice  custard,  lettuce-orange  salad, 

bread,  butter,  coffee,  baked  apples  with  cream. 

Wednesday,  May  11,  1904. 

Breakfast.  —  Banana  and  cream,  fried  hominy,  syrup,  baked  potato,  coffee, 

bread,  butter. 
Lunch.  —  Cream  of  tomato  soup,  mashed  potato,  lima  beans,  bread,  butter, 

prune  souffle,  coffee. 
Dinner.  —  Hamburg  steak  made  with  much  bread,  boiled  sweet  potato,  boiled 

onions,  lettuce,  lemon  pie,  bread,  butter,  coffee. 

Thursday,  May  12,  1904. 

Breakfast.  —  Fruit,  baked  potato,  boiled  Indian-meal,  sugar,  cream,  coffee,  rolls, 

butter. 
Lunch.  —  Consomme,  French  fried  potato,  one  egg  on  toast,  rice  pudding,  apple 

sauce,  coffee,  bread,  butter. 
Dinner.  —  One  chop,  boiled  or  mashed  potato,  string  beans,  apple-lettuce  salad, 

lemon  pie,  bread,  butter,  coffee. 

Friday,  May  13,  1904. 

Breakfast.  —  Banana  and  cream,  fried  rice  with  syrup,  rolls,  butter,  coffee. 
Lunch.  —  Clam   chowder,  boiled  potato,  boiled  onions,  fried  bacon,   carrots, 

apple  dumpling,  bread,  butter,  coffee. 
Dinner.  —  Split-pea  soup  (thick),  frizzled   beef,  fried  sweet  potato,   spinach, 

cranberry  tart,  bread,  butter,  coffee,  cakes. 

24 


370      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

Saturday,  May  14,  1904. 

Breakfast.  —  Baked  apple  and  cream,  boiled  hominy,  with  sugar  and  cream, 
baked  potato,  coffee,  rolls,  butter. 

Lunch. Cream  of  celery  soup,  farina  croquettes,  with  tomato  sauce,  stewed 

corn,  mashed  potato,  bread,  butter,  coffee,  fruit. 

Dinner.  —  Fish,  boiled  potato,  boiled  onions,  bread  pudding,  preserves,  lettuce- 
tomato  salad,  small  cakes,  bread,  butter,  coffee. 


Sunday,  May  15,  1904. 

Breakfast.  —  Fruit,  baked  potato,  boiled  oatmeal  with  sugar  and  cream,  coffee, 

rolls,  butter. 
Lunch.  —  Consomme  with  croutons,  fried  rice  with  syrup,  French  fried  potato, 

strawberry  short-cake  with  whipped  cream,  bread,  coffee. 
Dinner.  —  Stewed  chicken,  fried  sweet  potato,  cranberry  sauce,  celery,  string 

beans,  bread,  butter,  coffee,  ice  cream,  cakes. 


Monday,  May  16,  1904. 

Breakfast  — Banana,   griddle  cakes   and  syrup,  baked  potato,   coffee,  rolls, 

butter. 
Lunch.  —  Fried  bacon,  mashed  potato,  spinach,  bread,  butter,  rice  croquettes 

with  preserves,  apple  pie,  coffee. 
Dinner.— Consomme,  one  lamb  chop,   mashed  potato,  string  beans,  boiled 

onions,  orange-lettuce  salad,  bread,  butter,  tapioca  pudding,  coffee. 

Tuesday,  May  17, 1904. 

Breakfast.  — Banana,  farina,  cream,  sugar,  baked  potato,  rolls,  butter,  coffee. 
Lunch.  — Vegetable  soup,  French  fried  potato,  one  egg  on  toast,  rice  pudding, 

apple  sauce,  bread,  butter,  coffee. 
Dinner.  —  Small  fried  sausage,  boiled  potato,  lima  beans,  lettuce  salad,  bread, 

butter,  baked  apples  with  cream,  rice  custard,  coffee. 


Wednesday,  May  18,  1904. 

Breakfast.  —  Sliced  banana,  fried  rice,  syrup,  baked  potato,   bread,  butter, 

coffee. 
Lunch.  —  Cream  of  celery  soup,  farina  croquettes,  tomato  sauce,  fried  sweet 

potato,  string  beans,  bread,  butter,  prune  souffle',  coffee. 
Dinner.  —  Split-pea  soup,  Hamburg  steak  made   with  much  bread,  mashed 

potato,  spinach,  bread,  butter,  lemon  pie,  coffee. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       371 

Thursday,  May  19,  1904. 

Breakfast.  — Sliced  banana,  boiled  hominy,  cream,  sugar,  baked  potato,  bread, 

butter,  coffee, 
unch.  — Egg  omelette,  jelly,  French  fried  potato,  boiled  onions,  fried  hominy, 

syrup,  bread,  butter,  apple  pudding,  coffee. 
Dinner.  —  Tomato  puree,  baked   macaroni,  fried  bacon,  fried  sweet  potato, 

spinach,  bread,  butter,  Indian-meal  pudding,  coffee. 


Friday,  May  20,  1904. 

Breakfast.  —  Sliced  orange,  fried  hominy,  syrup,  baked  potato,  bread,  butter, 

coffee. 
Lunch.  —  Fish  cakes,  boiled  sweet  potato,  mashed  potato,  lima  beans  (boiled), 

bread,  butter,  bread  pudding,  coffee. 
Dinner.  —  Consomme,  boiled  halibut,  mashed  potato,  string  beans,  bread,  butter, 

rice  croquettes,  cranberry  jam,  coffee. 


Saturday,  May  21, 1904. 

Breakfast.  —  Sliced  banana,  cream,  sugar,  boiled  Indian-meal,  baked  potato, 
bread,  butter,  coffee. 

Lunch.  —  One  lamb  chop,  potato  croquettes,  fried  Indian-meal,  syrup,  stewed 
tomatoes,  bread,  butter,  coffee,  water  ice. 

Dinner.  —  Bean  pure'e,  scrambled  egg,  bacon,  French  fried  potato,  lettuce- 
orange  salad,  farina  pudding,  prunes,  bread,  butter,  coffee. 


Sunday,  May  88,  1904- 

Breakfast.  —  Sliced  orange,  sugar,  boiled  oatmeal,  cream,  baked  potato,  bread, 

butter,  coffee. 
Lunch.  —  Boiled  macaroni,  fried  rice,   syrup,  mashed  potato,  boiled  onions, 

bread,  butter,  ice  cream,  cake,  coffee. 
Dinner.  —  Cream  of  celery  soup,  stewed  chicken,  French  fried  potato,  mashed 

potato,  spinach,  Jbread,  butter,  cranberry  sauce,  strawberry  short-cake, 

cream,  coffee. 

Monday,  May  23,  1904. 

Breakfast.  —  Sliced  banana,  griddle  cakes,  syrup,  baked  potato,  bread,  butter, 
coffee. 

Lunch.  — One  egg  on  toast,  consomme,  French  fried  potato,  lettuce,  rice  cro- 
quettes, syrup,  apple  sauce,  bread,  butter,  coffee. 

Dinner. —Vegetable  soup,  baked  macaroni,  fried  bacon,  potato  croquettei, 
string  beans,  bread,  butter,  water  ice,  coffee. 


372      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

Tuesday,  May  24,  1904. 

Breakfast.  —  Banana,  boiled  rice,  cream,  sugar,  baked  potato,  bread,  butter, 

coffee. 
Lunch.  —  Cream  of  celery  soup,  farina  croquettes,  tomato  sauce,  boiled  onions, 

mashed  potato,  bread,  butter,  stewed  prunes,  coffee. 
Dinner.  —  Tomato  pure'e,  Hamburg  steak  made  with  much  bread,  French  fried 

potato,  spinach,  farina  croquettes,  bread,  butter,  lemon  pie,  coffee. 


Wednesday,  May  25, 1904. 

Breakfast.  —  Banana,  boiled  hominy,  cream,  sugar,  baked  potato,  bread,  butter, 

coffee. 
Lunch.  —  Small  fried  sausage,  boiled  potato,  lettuce  salad,  fried  hominy,  syrup, 

bread,  butter,  apple  sauce,  coffee. 
Dinner.  —  Consomme,   scrambled    eggs,  French    fried    potato,   lettuce-orange 

salad,  lima  beans,  bread,  butter,  bread  pudding,  coffee. 


Thursday,  May  26,  1904. 

Breakfast.  —  Banana,  boiled  oatmeal,  sugar,  cream,  baked  potato,  rolls,  butter, 

coffee. 
Lunch.  —  One  egg  on  toast,  spinach,  mashed  potato,  apple  sauce,  bread,  butter, 

rice  pudding,  coffee. 
Dinner.  —  Tomato  pure'e,  boiled  macaroni,  boiled  onions,  French  fried  potato, 

lettuce,  bread,  butter,  tapioca  pudding,  coffee. 


Friday,  May  27,  1904. 

Breakfast.  —  Orange,  boiled  Indian-meal,  sugar,  cream,  rolls,  coffee. 

Lunch.  —  Clam  chowder,  potato  croquettes,  lima  beans,  bread,  butter,  straw- 
berries, cream,  coffee. 

Dinner. —Bean  soup,  boiled  halibut,  mashed  potato,  string  beans,  rice  cro- 
quettes, cranberry  jam,  bread,  butter,  water  ice,  coffee. 


Saturday,  May  28,  1904. 

Breakfast.  — Banana,  breakfast  flakes,  sugar,  cream,  baked  potato,  rolls,  butter, 
coffee. 

Lunch.  — One  boiled  egg,  French  fried  potato,  stewed  tomatoes,  fried  Indian- 
meal,  syrup,  bread,  butter,  coffee. 

Dinner.  —  Split-pea  soup,  baked  beans,  Boston  brown  bread,  lettuce-orange 
salad,  stewed  prunes,  bread,  butter,  ice  cream,  coffee. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION     373 


Sunday,  May  29, 1904. 

Breakfast.  —  Orange,  boiled  oatmeal,  sugar,  cream,  baked  potato,  rolls,  butter, 

coffee. 
Lunch. —  Boiled   spaghetti,  mashed  potato,  boiled   onions,   fried  rice,   syrup, 

bread,  butter,  strawberries,  cake,  coffee. 
Dinner.  —  Cream  of  celery  soup,  stewed  chicken,  boiled  potato,  spinach,  bread, 

butter,  cranberry  sauce,  custard  pie,  coffee. 


Monday,  May  30,  1904. 

Breakfast. — Banana,  boiled  rice,  sugar,  cream,  baked  potato,  rolls,  butter, 

coffee. 
Lunch.  —  Consomme,  French  fried  potato,  bacon,  lettuce-orange  salad,  wheat 

griddle  cakes,  syrup,  bread,  butter,  coffee. 
Dinner.  —  Barley  broth,  one  lamb  chop,  mashed  potato,  fried  sweet  potato,  apple 

sauce,  bread,  butter,  bread  pudding,  coffee. 


Tuesday,  June  7,  1904. 

Breakfast. — Banana,  boiled  rice,  cream,  sugar,   baked  potato,  rolls,  butter, 

coffee. 
Lunch.  —  Vegetable  soup,  French  fried  potato,  one  egg  on  toast,  apple  sauce, 

rice  pudding,  bread,  butter,  tea. 
Dinner.  —  One  small  fried   sausage,  boiled  potato,  lima  beans,  lettuce-orang^ 

salad,  bread,  butter,  ice  cream,  cake,  coffee. 


Wednesday,  June  8, 

Breakfast.  —  Banana,  breakfast  flakes,  sugar,  cream,  baked  potato,  rolls,  butter, 

coffee. 
Lunch.  —  Cream  of  celery  soup,  potato  croquettes,  string  beans,  two  slices 

bacon,  bread,  butter,  bread  pudding,  coffee. 
Dinner.  —  Split-pea  soup,  boiled   halibut,  mashed  potato,   asparagus,  bread, 

butter,  cream  pie,  coffee. 


Thursday,  June  9,  1904. 

Breakfast.  —  Orange,  boiled  hominy,  cream,  sugar,  baked  potato,  rolls,  butter, 

coffee. 
Lunch.  —  Egg  omelette,  jelly,  French  fried  potato,  boiled  onions,  bread,  butter, 

wheat  griddle  cakes,  syrup,  coffee. 
Dinner.  —  Tomato  pure'e,  baked  macaroni,  dried  beef  stewed  with  milk,  boiled 

potato,  spinach,  bread,  butter,  Indian-meal  pudding,  coffee. 


374       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 
Friday,  June  10,  1904. 

Breakfast.  —  Banana,  fried  hominy,  syrup,  rolls,  butter,  coffee. 

Lunch.  —  Clam   chowder,   mashed  potato,   boiled  lima  beans,   bread,   butter, 

tapioca  pudding,  coffee. 
Dinner.  —  Consomme',  bluefish  (broiled),  Lyonnaise  potato,  asparagus,  bread, 

butter,  cranberry  jam,  lemon  pie,  coffee. 


Saturday,  June  11, 

Breakfast,  —  Orange,  boiled  Indian-meal,  cream,  sugar,  baked  potato,  rolls, 

butter,  coffee. 
Lunch.  —  Barley  broth,  corn  fritters,  mashed  potato,  two  slices  bacon,  bread, 

butter,  stewed  tomatoes,  strawberries,  cream,  coffee. 
Dinner.  —  Bean  puree,  scrambled  egg,  rice  croquettes,  French  fried  potato, 

lettuce-orange  salad,  stewed  prunes,  bread,  butter,  farina  pudding,  coffee. 

Sunday,  June  12,  1904. 

Breakfast.-—  Banana,  boiled  oatmeal,  sugar,  cream,  baked  potato,  rolls,  butter, 

coffee. 
Lunch.  —  Boiled  macaroni,  string   beans,  mashed  potato,  farina  croquettes, 

water  ice,  cake,  coffee. 
Dinner.  —  Cream  of  celery  soup,  stewed  chicken,  French  fried  potato,  lettuce 

salad,  bread,  butter,  strawberry  short-cake,  cream,  coffee. 


Monday,  June  13,  1904. 

Breakfast.  —  Orange,  breakfast  flakes,  sugar,  cream,  baked  potato,  rolls,  butter, 
coffee. 

Lunch.  —  Vegetable  soup,  one  egg  on  toast,  fried  potatoes,  apple  sauce,  rice 
croquettes,  bread,  butter,  cottage  pudding,  tea. 

Dinner.  —  Clam  broth,  beef  stew,  with  potatoes,  carrots  and  onions,  boiled  pota- 
toes, bread,  butter,  apple-lettuce  salad,  apple  pie,  cheese,  coffee. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       375 


NITROGEN  BALANCE. 

We  may  now  consider  whether  these  men,  who  had  so 
greatly  reduced  the  extent  of  their  proteid  metabolism,  and 
who  had  apparently  attained  a  condition  of  body  equilibrium, 
were  truly  in  nitrogenous  equilibrium,  or  free  from  any  daily 
loss  of  nitrogen.  To  test  this  point,  a  careful  and  exact  com- 
parison of  the  nitrogen  intake  and  output  was  made  for  a 
period  of  seven  days,  commencing  on  May  18.  This  was  not 
easy  to  accomplish,  as  the  men  were  still  allowed  freedom  in 
the  quantity  of  food  eaten,  and  also  in  the  choice  of  food, 
within  the  limits  of  the  menu  provided,  so  that  a  large  num- 
ber of  food  analyses  had  to  be  made.  A  greater  difficulty, 
however,  in  obtaining  proof  of  equilibrium  lay  in  the  laudable 
ambition  of  the  men  to  make  a  good  showing,  —  for  they  had 
all  become  interested  in  the  main  problem,  and  had  acquired 
great  faith  in  the  efficiency  of  a  low  proteid  ration,  —  which 
led  them  to  great  caution  in  the  matter  of  eating  during  the 
balance  trial,  thereby  running  the  risk  of  diminishing  in  too 
great  degree  the  fuel  value  of  the  food. 

The  following  data  obtained  with  Donahue  are  self-explan- 
atory. The  figures  showing  the  quantities  of  food  at  each 
meal  are  instructive,  as  indicating  the  general  makeup  of  the 
daily  dietary,  both  as  to  quality  and  quantity. 


376      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


DONAHUE. 


Wednesday,  May  18 


Breakfast.  —  Banana  141  grains,  bread  60  grams,  butter  15  grams,  coffee  150 

grams,  cream  80  grams,  sugar  31  grams. 
Lunch.  —  Soup  247  grams,  string  beans  65  grams,  bread  21  grams,  butter  30 

grams,  coffee  150  grams,  sugar  21  grains,  fried  potato  222  grams. 
Dinner.  —  Consomme  150  grams,  bread  45  grams,  butter  10  grams,  mashed 

potato  150  grams,  spinach  200  grams,  apple  pie  103  grams,  coffee  150 

grams,  cream  76  grams,  sugar  28  grams. 


Pood. 

Grams. 

Per  cent  Nitrogen. 

Banana    .    . 

141 

X 

0.23 

— 

Butter     .    . 

16  +  30  +  10    = 

55 

X 

0.15 

— 

Sugar  .    .    . 

31  +  21+28    = 

80 

X 

0.00 

8 

Cream     .    . 

.    .     80  +  75    = 

155 

X 

0.46 

— 

Bread  .    .    . 

60 

X 

1.66 

— 

Coffee      .    150  +  150  +  150    = 

450 

X 

0.06 

— 

Bread  .    .    . 

21 

X 

1.60 

— 

Soup  .    .    . 

247 

X 

0.41 

_ 

Fried  potato 

222 

X 

032 

— 

String  beans 

65 

X 

0.34 

— 

Consomme   . 

150 

X 

0.38 

_ 

Bread  .     .    . 

45 

X 

1.80 

_ 

Spinach    .    . 

200 

X 

0.53 

— 

Potato     .    . 

150 

X 

0.38 

— 

Pie.    ... 

103 

X 

0.43 

= 

Total  nitrogen 

in  food  . 

Total  nitrogen 

in  urine 

Total  Nitrogen. 

0.324  grams. 

0.083 

0.000 

0.713 

0.996 

0.270 

0.336 

1.013 

0.710 

0.221 

0.570 

0.810 

1.060 

0.670 

0.443 

8.119  grams. 

5.750 


Fuel  value  of  the  food    .    , 


2676  calories. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       377 


DONAHUE. 


Thursday,  May  19,  1904. 


Breakfast.  —  Banana  98  grams,  boiled  hominy  150  grams,  bread  60  grams, 
butter  10  grams,  coffee  150  grams,  cream  125  grams,  sugar  45  grams. 

Lunch.  — Bread  61  grams,  butter  19  grams,  potato  100  grams,  fried  hominy  114 
grams,  syrup  48  grams,  boiled  onion  139  grams,  coffee  150  grams,  sugar 
21  grams. 

Dinner.  —  Tomato  puree  200  grams,  bread  40  grams,  fried  sweet  potato  77 
grams,  macaroni  100  grams,  spinach  100  grams,  bacon  21  grams,  bread 
pudding  100  grams,  cream  50  grams,  sugar  7  grams. 


Food. 


Banana    .    . 

98 

X 

0.23 

= 

Bread  .    .    . 

60 

X 

1.54 

= 

Butter     .    . 

.     10  4-  19    = 

29 

X 

0.15 

— 

Sugar  .     .     . 

45  +  21  +  7    = 

73 

X 

0.00 

:  — 

Coffee      .    . 

150  +  150    = 

300 

X 

0.06 

— 

Cream      .    . 

.     .  125  +  50    = 

175 

X 

0.47 

= 

Hominy  .     . 

150 

X 

0.20 

— 

Bread  .    .    . 

61 

X 

1.60 

= 

Potato      .     . 

100 

X 

0.49 

— 

Fried  hominy 

114 

X 

0.67 

=r 

Syrup      .    . 

48 

X 

0.024 

i= 

Onion  .     .     . 

139 

X 

0.27 

— 

Bread  .     .    . 

40 

X 

1.74 

= 

Tomato  puree 

200 

X 

0.53 

= 

Fried  sweet  potato    ....'. 

77 

X 

0.38 

— 

Macaroni      . 

100 

X 

0.93 

= 

Spinach   .     . 

100 

X 

056 

— 

Bacon      .     .     , 

21 

X 

3.00 

as 

100 

X 

0.20 

= 

Total  nitrogen 

in  food  . 

Total  nitroeren 

in  urine 

Grams.  Per  cent  Nitrogen.      Total  Nitrogen. 

0.225  grams. 

0.924 

0.044 

0.000 

0.180 

0.823 

0.300 

0976 

0.490 

0.764 

0.012 

0.375 

0.696 

1.060 

0.293 

0.930 

0.560 

0.630 

0.200 

9.482  grams. 

6.640 


Fuel  value  of  the  food    ....    2753  calories. 


378      PHYSIOLOGICAL  ECONOMY   IN  NUTRITION 


DONAHUE. 


Friday,  May  %0,  1904. 


Breakfast.  —  Orange  70  grams,  baked  potato  87  grams,  roll  59  grams,  butter  32 

grams,  sugar  7  grams. 
Lunch.  —  Bread  67  grams,  butter  15  grams,  fish  cake  88  grams,  potato  150  grams, 

bread  pudding  150  grams,  cream  50  grams. 
Dinner.  —  Consomme  150  grams,  fish  70  grams,  string  beans  70  grams,  potato 

155  grams,  cranberry  sauce  102  grams,  bread  32  grams,  coffee  100  grams, 

sugar  14  grams. 


Food. 


Grams.        Per  cent  Nitrogen.    Total  Nitrogen. 


Orange 70  X 

Butter     ....    32  + 15    =      47  X 

Koll 59  X 

Sugar 7  +  14    =      21  X 

Potato 87  X 

Bread 67  X 

Fish-cake 88  X 

Potato 150  X 

Bread  pudding 150  X 

Cream 50  X 

Potato 155  X 

Consomme 150  X 

Bread  .    . 32  X 

String  beans 70  X 

Cranberry  sauce 102  X 

Fish 70  x 

Coffee 100  x 

Total  nitrogen  in  food  .    . 

Total  nitrogen  in  urine 


0.20 
0.15 
1.72 
0.00 
0.40 
1.71 
1.22 
0.30 
0.99 
0.44 
0.34 
0.59 
1.97 
0.36 
0.03 
3.18 
0.06 


0.140  grams. 

0.071 

1.015 

0.000 

0.348 

1.146 

1.074 

0.450 

1.485 

0.220 

0.527 

0.885 

0.630 

0.252 

0.031 

2.226 

0.060 

10.560  grams. 
8.450 


Fuel  value  of  the  food    ....    1911  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       370 


DONAHUE. 


Saturday ',  May  %1, 


Breakfast.  —  Banana  106  grams,  boiled  Indian-meal  150  grams,  sugar  21  grams, 

cream  50  grams,  bread  59  grams,  butter  16  grams. 
Lunch.  —  Bread  55  grams,  butter  13  grams,  lamb  chop  37  grams,  potato  croquette 

105  grams,  tomato  216  grams,  sugar  14  grams,  water  ice  143  grams. 
Dinner.  —  Bean  soup  100  grams,  fried  egg  22  grams,  bacon  10  grams,  lettuce 

salad  63  grams,  fried  potato  100  grams,  coffee  100  grams,  cream  50  grams, 

sugar  21  grams,  stewed  prunes  247  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.     Total  Nitrogen. 

Bread  

59 

X 

1.65        = 

0.974  grams. 

Butter     .     ...       16  +  13  = 

29 

X 

0.15 

0.044 

Banana    

106 

X 

0.23        = 

0.244 

Boiled  Indian-meal    

150 

X 

0.17        = 

0.255 

Sugar  .     .    .       21  +  14  +  21  = 

56 

X 

0.00        = 

0.000 

Cream  60  +  60  - 

100 

X 

0.43        = 

0.430 

Bread  

55 

X 

1.82        = 

1.001 

Potato  croquette  

105 

X 

0.71        = 

0.746 

Lamb  chop  

37 

X 

4.63        = 

1.713 

Tomato    .     .     .    .  %  

216 

X 

0.17 

0,367 

143 

X 

0.012      = 

0.017 

Prunes     

247 

X 

0.16        = 

0.395 

100 

X 

1.21        = 

1.210 

Fried  potato     

100 

X 

0.60        = 

0.600 

Egg     

22 

X 

2.27 

0.499 

Bacon       

10 

X 

3.05        = 

0.305 

Salad  

63 

X 

0.21        = 

0.132 

Coffee      

100 

X 

0.06 

0.060 

Total  nitrogen 

in  food    , 

8.992  grams. 

Total  nitrogen 

in  urine 

8.640 

Fuel  value  of  the  food    ....    2294  calories. 


380      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


DONAHUE. 


Sunday,  May  00,  1904. 


Breakfast.  —  Orange  60  grams,  oatmeal  207  grams,  roll  46  grams,  butter  14  grams, 
coffee  150  grams,  cream  150  grams,  sugar  35  grams. 

Lunch.  —  Potato  150  grams,  boiled  onions  145  grams,  macaroni  130  grams,  fried 
rice  138  grams,  syrup  48  grams,  ice  cream  160  grams,  cake  26  grams. 

Dinner.  —  Celery  soup  150  grams,  spinach  100  grams,  mashed  potato  100  grams, 
bread  19  grams,  coffee  100  grams,  cream  50  grams,  sugar  7  grams,  straw- 
berry short-cake  169  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.    Total  Nitrogen. 

Orange     .    .    . 

60 

X 

0.20 

= 

0.120  grams. 

Oatmeal    .    .    . 

207 

X 

0.43 

=z 

0.890 

Sugar  .... 

.       35+    7  r-      42 

X 

0.00 

— 

0.000 

Cream  .... 

.     150  +  50=    200 

X 

0.45 

— 

0.900 

Roll     .... 

46 

X 

1.67 

= 

0.768 

Coffee  .... 

.  160  +  100-    250 

X 

0.06 

— 

0.150 

Butter  .... 

14 

X 

0.15 

— 

0.021 

Potato      .    .     . 

150 

X 

0.30 

— 

0.450 

Onions      .     .    . 

145 

X 

0.25 

— 

0.363 

Macaroni  .    .    . 

130 

X 

0.46 

— 

0.598 

Fried  rice     .    . 

138 

X 

0.75 

— 

1.035 

Syrup  .... 

48 

X 

0.024 

— 

0.012 

Ice  cream      .    . 

160 

X 

0.53 

— 

0.848 

Cake    .... 

26 

X 

1.20 

— 

0.312! 

Bread  .... 

19 

X 

1.57 

—  ; 

0.298 

Celery  soup 

150 

X 

0.33 

— 

0.495 

100 

X 

0.55 

— 

0.550 

Short-cake    .    . 

169 

X 

0.50 

— 

0.845 

Mashed  potato  . 

100 

X 

0.37 

= 

0370 

Total  nitrogen  in  food  . 

9.025  grams. 

Total  nitrogen  in  urine  , 

8.530 

Fuel  value  of  the  food   ....    2781  calories. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       381 


DONAHUE. 


Monday,  May  23,  1904. 


Breakfast.  — Banana  201  grams,  cream  100  grains,  sugar  28  grams,  griddle  cakes 

103  grams,  syrup  48  grams. 
Lunch.  —  Consomme  150  grams,  rice  croquette  140  grams,  syrup  48  grams,  fried 

potato  100  grams,  bread  36  grams,  butter  15  grams,  apple  sauce  90  grams, 

coffee  75  grams,  sugar  7  grams. 
Dinner.  —  Vegetable  soup  100  grams,  potato  croquette  50  grams,  string  beans 

120  grams,  macaroni  104  grams,  bacon  20  grams,  bread  26  grams,  water 

ice  184  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Griddle  cakes    . 

103 

X 

0.91 

= 

0.937  grams 

Banana    .     .    . 

201 

X 

0.23 

— 

0.462 

Cream      .    .    . 

100 

X 

0.45 

3= 

0.450 

Sugar  .... 

.       28+7-      35 

X 

0.00 

= 

0.000 

Syrup  .... 

.       48  +  48  -      96 

X 

0.024 

=. 

0.023 

Consomme    .    . 

150 

X 

0.65 

= 

0.975 

Rice  croquette  . 

140 

X 

0.61 

= 

0.854 

Butter      .    .    . 

15 

X 

0.16 

— 

0.023 

Bread  .... 

36 

X 

1.75 

= 

0.630 

Apple  sauce 

90 

X 

0.020 

= 

0.018 

Fried  potato     . 

100 

X 

0.60 

= 

0.600 

Coffee  .... 

75 

X 

0.06 

= 

0.045 

Vegetable  soup 

100 

X 

0.70 

= 

0.700 

Bread  .... 

26 

X 

1.75 

— 

0.455 

Macaroni      .    . 

104 

X 

0.87 

— 

0.905 

String  beans     . 

120 

X 

0.22 

= 

0.264 

Water  ice     .    . 

184 

X 

0.006 

= 

0.011 

Bacon      .    .    . 

20 

X 

3.28 

— 

0.656 

Potato  croquette 

50 

X 

0.77 

= 

0.386 

Total  nitrogen  in  food  . 

8.393  grams. 

Total  nitrogen  in  urine 

7.690 

Fuel  value  of  the  food    ....    2319  calories. 


382      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


DONAHUE. 


Tuesday,  May  #4, 1904. 


Breakfast.  —Orange  80  grams,  fried  rice  186  grams,  syrup  72  grams,  coffee  100 

grams,  cream  50  grams,  sugar  21  grams. 
Lunch.  —  Celery  soup  125  grams,  bread  34  grams,  butter  19  grams,  boiled  onion 

127  grams,  potato  150  grams,  tomato  sauce  50  grams,  stewed  prunes  189 

grams,  cream  50  grams. 
Dinner.  —  Tomato  soup  125  grams,  bread  20.5  grams,  fried  potato  100  grams, 

spinach  130  grams,  coffee  100  grams,  cream  50  grams,  sugar  14  grams, 

cream  pie  158  grams. 
Evening.  —  Ginger  ale  250  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Rice    .    .    . 

186 

X 

0.36 

=: 

0.670  grams. 

Syrup      .    . 

72 

X 

0.024 

— 

0.017 

Coffee      .    . 

.    .  100  +  100  =    200 

X 

0.06 

— 

0.120 

Sugar  .    .    . 

.    .    21+    14-      35 

X 

0.00 

— 

0.000 

Orange     .    . 

80 

X 

0.20 

— 

0.160 

Cream  .    .    . 

50  +  50+    50  =    150 

X 

0.45 

— 

0.675 

Bread  .    .    . 

34 

X 

1.66 

— 

0.564 

Butter      .    . 

'19 

X 

0.15 

_ 

0.029 

Celery  soup  . 

125 

X 

0.48 

_ 

0.600 

Onion      .    . 

127 

X 

0.30 



0.381 

Prunes     .    . 

.139 

X 

0.17 



0.321 

Potato      .    . 

150 

X 

0.26 

— 

0.390 

Tomato  sauce 

50 

X 

0.23 



0.115 

Tomato  soup 

125 

X 

0.19 



0.238 

Bread  .    .    . 

20.5 

X 

1.82 



0.373 

Fried  potato 

100 

X 

0.46 



0.460 

Spinach  .    . 

130 

X 

0.54 

.g 

0.702 

Cream  pie    . 

158 

X 

0.93 



1.469 

Ginger  ale    . 

250 

X 

0.00 

_ 

0.000 

Total  nitrogen  in  food  , 

7.284  grams. 

Total  nitrogen  in  urine 

7.340 

Fuel  value  of  the  food    ....    2422  calories.. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION      383 


NITROGEN  BALANCE  —  Donahue. 


May    18 

Nitrogen                                                Output. 
Taken  in                  Nitrogen  in  Urine.           Weight  of  Fseces*  (dry). 
8.119  grams.            5.75  grams. 

19 

9.482 

6.64 

15  grams. 

20 

10.560 

8.45 

21 

8.992 

8.64 

22 

9.025 

8.53 

23 

8.393 

7.69 

89 

24 

7.284 

7.34 

24 

128  grams  contain 

i 

6.40  %N. 

61.855 

53.04 

+       8.192  grams  nitrogen. 

61.855  grams  nitrogen. 


61.232  grams  nitrogen. 


Nitrogen  balance  for  seven  days      =      +0.623  grams. 
Nitrogen  balance  per  day  =      +0.089  grams. 


Average  Intake. 

Calories  per  day 2450. 

Nitrogen  per  day 8.83  grams. 


*  The  fasces  of  the  period  were  separated  as  customary  by  the  ingestion  of 
lampblack. 


384      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

Examination  of  these  data  shows  that  the  total  amount  of 
nitrogen  ingested  for  the  seven  days  was  61.855  grams,  while 
there  were  eliminated  in  the  urine  53.04  grams  and  through 
the  faeces  8.192  grams  of  nitrogen,  thus  showing  a  plus  bal- 
ance for  the  period  of  0.623  gram  of  nitrogen.  In  other  words, 
with  an  average  daily  intake  of  8.83  grams  of  nitrogen  and 
with  an  average  fuel  value  of  the  food  amounting  to  only 
2450  calories  per  day,  the  body  was  not  only  kept  from  loss, 
but  was  able  to  store  up  a  little  nitrogen  for  future  needs. 
Surely,  one  could  not  ask  for  any  better  demonstration  of 
physiological  economy  in  nutrition  than  these  data,  for  this 
seven  days'  period,  afford. 

Further,  it  should  be  mentioned,  as  confirmatory  of  the  view 
that  this  subject  had  long  been  in  a  condition  of  nitrogenous 
equilibrium  on  about  this  quantity  of  food,  that  the  average 
daily  excretion  of  metabolized  nitrogen  during  this  seven  days' 
period  was  7.57  grams,  while  the  average  daily  excretion  from 
April  13  to  June  15  was  7.39  grams  of  nitrogen.  Finally,  at- 
tention may  be  called  to  the  fact  that  the  ingestion  of  8.83 
grams  of  nitrogen  corresponds  to  55.18  grams  of  proteid  food, 
while  an  excretion  of  7.57  grams  of  nitrogen  means  the  metab- 
olism of  47.3  grams  of  proteid  matter.  A  saving  of  more 
than  fifty  per  cent  in  proteid  food  and  proteid  metabolism, 
with  maintenance  of  body  and  nitrogen  equilibrium  with  its 
possible  physiological  gains  is  not  to  be  ignored. 

With  Jacobus,  a  similar  trial  for  nitrogen  balance  gave  the 
following  results : 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       385 


JACOBUS. 


Wednesday,  May  18, 1904, 


Breakfast.  —  Banana  73  grams,  fried  rice  100  grams,  syrup  58  grams,  bread  48 

grams,  butter  15  grams,  coffee  150  grams,  cream  118  grams,  sugar  35 

grams. 
Lunch.  —  Tomato  soup  105  grams,  sweet  potato  61.5  grams,  farina  croquette  91 

grams,  syrup  49  grams,  bread  35  grams,  butter  23  grams,  coffee  150  grams, 

cream  46  grams,  sugar  21  grams. 
Dinner.  —  Consomme'  155  grams,  Hamburg  steak  67  grams,  spinach  30  grams, 

potato  150  grams,  bread  27  grams,  butter  8  grams,  pie  110  grams,  cream 

61  grams,  sugar  10  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Butter     .     .    . 

15  +  23  +  8  = 

46 

X 

0.15 

= 

0.069  grams. 

Banana    .     .     . 

73 

X 

0.23 

= 

0.168 

Fried  rice     .     . 

100 

X 

0.75 

— 

0.750 

Bread  .... 

48 

X 

1.66 

— 

0.797 

Cream       .     .    118  +  46  +  61  = 

225 

X 

046 

= 

1.035 

Sugar  ...      35  +  21  +  10  = 

66 

X 

0.00 

= 

0.000 

Coffee     .    .    . 

.     150  +  150  = 

300 

X 

0.06 

ss 

0.180 

Syrup     .    .    . 

.      58+    49  = 

107 

X 

0.024 

= 

0.026 

Tomato  soup    . 

105 

X 

0.41 

= 

0.431 

Bread       .     .     . 



35 

X 

1.60 

=5 

0.560 

Farina  croquette 

91 

X 

1.09 

= 

0.991 

Sweet  potato    . 

61.5 

X 

0.32 

zr 

0.197 

155 

X 

0.38 

= 

0.589 

Potato     .     .     . 

150 

X 

0.38 

= 

0.570 

Hamburg  steak 



67 

X 

3.64 

= 

2.439 

Bread      .     .     . 

27 

X 

1.80 

= 

0.486 

Spinach  .     .     . 

30 

X 

0.53 

= 

0.159 

Pie  

110 

X 

0.43 

= 

0.473 

Total  nitrogen 

in  food  . 

9.920  grams. 

•Total  nitrogen 

in  urine 

6.750 

Fuel  value  of  the  food    ,          ,    .    2846  calories. 


26 


386      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


JACOBUS. 

Thursday,  May  19,  1904. 

Breakfast.  —  Banana  105  grams,  baked  potato  79  grams,  bread  40  grams,  butter 
15  grams,  coffee  225  grams,  cream  85  grams,  sugar  24  grams. 

Lunch.  —  Omelette  (plain)  60  grams,  fried  hominy  68  grams,  syrup  48  grams, 
potato  100  grams,  boiled  onion  81  grams,  bread  45  grams,  butter  14.5 
grams,  apple  pudding  117  grams,  sugar  10  grams,  cream  40  grams. 

Dinner.  —  Soup  100  grams,  bacon  31  grams,  baked  macaroni  53  grams,  fried 
sweet  potato  55  grams,  boiled  Indian-meal  50  grams,  bread  35  grams, 
butter  15  grams,  coffee  155  grams,  cream  96  grams,  sugar  31  grams, 
chocolate  40  grams. 


Pood.  Grams. 

Banana 105 

Bread 40 

Cream     .    .    .85  +  40  +  96=  221 

Coffee     .    .    .    .    225  +  155  =  380 

Sugar  ....  10  +  24  +  31  =  65 

Potato 79 

Butter     .    .    15  +  14.5  +  15  =  44.5 

Bread 45 

Onion .  81 

Fried  hominy 68 

Eggs  (omelette) 60 

Potato 100 

Syrup 48 

Apple  pudding 117 

Soup 100 

Bread 35    • 

Fried  sweet  potato 55 

Bacon . 31 

Baked  macaroni 53 

Boiled  Indian-meal 50 

Chocolate 40 

Total  nitrogen  in  food 

Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.23 

= 

0.242  grams 

X 

1.54 

= 

0.616 

X 

0.47 

rs 

1.038 

X 

0.06 

— 

0.228 

X 

0.00 

— 

0.000 

X 

0.49 

— 

0.387 

X 

0.15 

— 

0.067 

X 

1.60 

= 

0.720 

X 

0.27 

— 

0.219 

X 

0.67 

— 

0.456 

X 

1.58 

= 

0.948 

X 

0.49 

= 

0.490 

X 

0.024 

= 

0.012 

X 

0.28 

=r 

0.328 

X 

0.53 

— 

0.530 

X 

1.74 

= 

0.609 

X 

0.38 

— 

0.209 

X 

3.00 

— 

0.930 

X 

0.93 

— 

0.493 

X 

0.20 

rs 

0.100 

X 

0.73 

= 

0.292 

8.914  grams. 

6.270 

Fuel  value  of  the  food    ....    2831  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       387 


JACOBUS. 
Friday,  May  20, 1904. 

Breakfast.  —  Orange  70  grams,  fried  hominy  57  grams,  syrup  48  gramg,  baked 

potato  113  grams,  bread  34  grams,  butter  16  grams,  coffee  75  grams, 

cream  33  grams,  sugar  10  grams. 
Lunch.  —  Fish-cake  88  grams,  fried  hominy  61  grams,  syrup  32  grams,  potato 

100  grams,  bread  45  grams,  butter  22.5  grams,  coffee  75  grams,  cream  35 

grams,  sugar  10  grams,  bread  pudding  81  grams. 
Dinner.  —  Consomme  75  grams,  boiled  fish  99  grams,  potato  132  grams,  rice 

croquette  83  grams,  syrup  50  grams,  bread  49  grams,  butter  19  grams, 

coffee  150  grams,  cream  48  grams,  sugar  20  grams. 
Evening.  — Beer  375  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Butter      .     . 

16  +  22.5  +  19  =      57.5 

X 

0.15 

— 

0.086  grams. 

Orange     .     . 

70 

X 

0.20 

= 

0.140 

Coffee  .     .     . 

75  +  75  +  150  =    300 

X 

0.06 

— 

0.180 

Cream     .     . 

33  +  35+    48=    116 

X 

0.44 

— 

0.610 

Sugar  .     .    . 

10  +  10  -f    20  =      40 

X 

0.00 

= 

0.000 

Potato     .    . 

113 

X 

0.40 

= 

0.452 

Fried  hominy 

57 

X 

0.74 

= 

0.422 

Bread  .    .    . 

34 

X 

1.72 

= 

0.685 

Syrup      .    . 

48  +  32+    60=    130 

X 

0.024 

= 

0.031 

Potato     .    . 

100 

X 

0.30 

=. 

0.300 

Bread      .    . 

45 

X 

1.71 

— 

0.770 

Fried  hominy 

61 

X 

0.57 

= 

0.348 

88 

X 

1.22 

= 

1.074 

Bread  pudding 

81 

X 

0.99 

= 

0.802 

Bread  .     .    . 

49 

X 

1.97 

= 

0.965 

Fish    .    .    . 

99 

X 

3.18 

— 

3.148 

Potato     .    .    , 

132 

X 

0.34 

= 

0.449 

Rice  croquette 

83 

X 

1.06 

= 

0.880 

Beer    .    .    . 

375 

X 

0.069 

= 

0.259 

,    75 

X 

0.59 

= 

0.443 

Total  nitrogen  in  food 

11.844  grams. 

Total  nitrogen  in  uriue 

,    7.290 

Fuel  value  of  the  food    ....    2914  calories. 


388      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


JACOBUS. 


Saturday,  May  21, 1904. 


Breakfast.  —  Banana  72  grams,  roll  48  grams,  butter  7  grams,  boiled  Indian- 
meal  100  grams,  cream  90  grams,  sugar  17  grams. 

Lunch.  —  Lamb  chop  49  grams,  potato  95  grams,  tomato  91  grams,  beans  45 
grams,  bread  49  grams,  butter  13.5  grams,  coffee  150  grams,  sugar  28 
grams,  water  ice  153  grams. 

Dinner.  —  Soup  75  grams,  bacon  12  grams,  fried  egg  50  grams,  potato  100  grams, 
bread  40  grams,  butter  9  grams,  prunes  175  grams,  coffee  75  grams. 


Food.     • 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Butter     .    . 

.  7  +  13.5  +  9  = 

29.5 

X 

0.15 

= 

0.044  grams. 

Banana    .    . 

72 

X 

0.23 

= 

0.167 

Boiled  Indian-meal  

100 

X 

0.17 

—  • 

0.170 

Cream     .     .    . 

.    .    .  90  +  45;- 

135 

X 

0.43 

— 

0.581 

Sugar  .    .    . 

.    .    .  17  +  28  - 

45 

X 

0.00 

— 

0.000 

Roll    ... 

48 

X 

1.65 

— 

0.792 

Bread  .    .     . 

49 

X 

1.82 

— 

0.892 

Lamb  chop  .    . 



49 

X 

4.63 

— 

2.269 

Potato.    .    .    , 

95 

X 

0.71 

— 

0.675 

Coffee  .    .    . 

.    .    150  +  75  - 

225 

X 

0.06 

_ 

0.135 

Tomato  .    .    , 

91 

X 

0.17 

— 

0.155 

Water  Ice    . 

153 

X 

0.012 

_ 

0.018 

Bread.    .    .    . 

40 

X 

1.62 

— 

0.648 

Soup  .    .    . 

75 

X 

1.21 

_ 

0.908 

Prunes     .    . 

175 

X 

0.16 

_ 

0.280 

Potato     .    . 

100 

X 

0.60 



0.600 

Egg     ... 

50 

X 

2.27 

__ 

1.135 

Bacon.    .     . 

12 

X 

3.05 

= 

0.366 

Total  nitrogen 

in  food  . 

9.835  grams. 

Total  nitrogen 

in  urine 

7.070 

Fuel  value  of  the  food 


2157  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      389 


JACOBUS. 


Sunday,  May  22, 1904. 


Breakfast.  —  Orange  44  grams,  oatmeal  130  grams,  roll  52  grams,  coffee  150 

grams,  cream  120  grams,  sugar  30  grams. 
Lunch.  —  Fried  rice  72  grams,  syrup  48  grams,  boiled  onions  70  grams,  potato 

100  grams,  bread  33  grams,  butter  14.5  grams,  coffee  150  grams,  cream 

45  grams,  sugar  20  grams,  ice  cream  147  grams. 
Dinner.  —  Soup  100  grams,  chicken  75  grams,  fried  potato  50  grams,  spinach  15 

grams,  bread  48  grams,  butter  12  grams,  coffee  75  grams,  cream  50  grams, 

sugar  14  grams,  strawberry  short-cake  201  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Orange    .    . 

44 

X 

0.20 

= 

0.088 

Oatmeal  .    . 

130 

X 

0.43 

= 

0.559 

Roll     .    .    . 

52 

X 

1.67 

— 

0.868 

Cream     .     . 

45  +  120  +  50  = 

215 

X 

0.45 

as 

0.968 

Sugar  .     .     . 

30  +    20  -f  14  = 

64 

X 

0.00 

=r 

0.000 

Coffee      .    . 

150  +  150  +  75  - 

375 

X 

0.06 

= 

0.225 

Bread  .    .    . 

33 

X 

1.57 

ss 

0.518 

Butter     .    . 

.    .    14.5  +  12  = 

26.6 

X 

0.15 

rr 

0.040 

Onions     .     . 

70 

X 

0.25 

= 

0.175 

Potato     .     . 

100 

X 

0.30 

= 

0.300 

Ice  cream     . 

147 

X 

0.53 

SB 

0.779 

Fried  rice     . 

72 

X 

0.75 

as 

0.540 

Syrup      .     . 

48 

X 

0.024 

= 

0.012 

Bread  .    .    . 

48 

X 

1.91 

= 

0.917 

Soup   .     .     . 

100 

X 

0.30 

= 

0.300 

Chicken  .     . 

75 

X 

3.02 

= 

2.265 

Fried  potato 

50 

X 

0.37 

= 

0.185 

Spinach  .     . 

15 

X 

0.55 

= 

0.083 

Strawberry  short-cake  .    .     .     . 

210 

X 

0.50 

— 

1.005 

Total  nitrogen 

in  food 

.    9.827  grams. 

Total  nitrogen 

in  urine 

.    7.620 

Fuel  value  of  the  food    ....    2836  calories. 


390      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


JACOBUS. 


Monday,  May  23, 1904. 


Breakfast.  —  Banana  70  grams,  roll  64  grams,  butter  9  grams,  coffee  75  grams, 

cream  85  grams,  sugar  10  grams. 
Lunch.  —  Boiled  eggs  73  grams,  fried  potato  75  grams,  bread  58  grams,  butter 

11.5  grams,  apple  sauce  90  grams,  coffee  75  grams,  cream  35  grams,  sugar 

21  grams. 
Dinner.  —  Bacon  35  grams,  potato  croquette  47  grams,  bread  39  grams,  butter 

9.5  grams,  chocolate  45  grams,  coffee  100  grams,  cream  50  grams,  sugar 

15  grams,  water  ice  151  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.    Total  Nitrogen. 

Banana  

70 

X 

0.23 

— 

0.161  grams. 

Butter   .    .  9  +  11.5  +  9.5    = 

30 

X 

0.15 

— 

0.045 

Cream    .    .    85  +  35  +  50    = 

170 

X 

0.45 

— 

0.765 

Sugar    .    .     10  +  21  +  15    = 

46 

X 

0.00 

— 

0.000 

Roll  

64 

X 

1.63 

— 

1.043 

Coffee    .    .72  +  75+100    = 

250 

X 

0.06 

— 

0.150 

Fried  potato  

75 

X 

0.60 

= 

0.450 

Bread    

58 

X 

1.64 

— 

0.951 

Eggs     

73 

X 

2.07 

_ 

1.511 

Apple  sauce  

90 

X 

0.02 

_ 

0.018 

Potato  croquette     

47 

X 

0.77 

—  . 

0.362 

Bacon    

35 

X 

3.28 

— 

1.148 

Bread    

39 

X 

1.75 

— 

0.683 

Chocolate  ........ 

45 

X 

0.73 



0.329 

Water  ice  

151 

X 

0.006 

BS 

0.009 

Total  nitrogen 

in  food 

7.625  grama 

Total  nitrogen 

in  urine 

6.480 

Fuel  value  of  the  food    ....    2041  calories. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       391 


JACOBUS. 


Tuesday,  May  %  1904. 


Breakfast.  —  Orange  80  grams,  boiled  rice  105  grams,  roll  65  grams,  butter  9 

grams,  coffee  100  grams,  cream  50  grams,  sugar  30  grams. 
Lunch.  —  Soup  100  grams,  fried  potato  80  grams,  boiled  onions  130  grams,  bread 

44.5  grams,  butter  12.5  grams,  stewed  prunes  108  grams,  coffee  100  grams, 

cream  50  grams,  sugar  21  grams. 
Dinner.  —  Hamburg  steak  84  grams,  mashed  potato  135  grams,  bread  14  grams, 

butter  3  grams,  cream  pie  153  grams. 


Food. 


Grams.        Per  cent  Nitrogen.    Total  Nitrogen. 


Rice 105 

Coffee  .     .     .     100  -f  100    =  200 

Orange 80 

Roll 55 

Butter  .     .     9  +  12.5  +  3    =      24.5 
Sugar  .    ...    80  +  21    =      51 

Cream  ....     50  +  50    =  100 

Bread 44.5 

Prunes 108 

Soup  (celery) 100 

Onions 130 

Potato  (fried) 80 

Potato  (mashed) 135 

Hamburg  steak 84 

Bread 14 

Cream  pie 153 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

0.36 

= 

0.378  grams. 

X 

0.06 

•=. 

0.120 

X 

0.20 

= 

0.160 

X 

1.64 

BS 

0.902 

X 

0.15 

— 

0.037 

X 

0.00 

— 

0.000 

X 

0.45 

= 

0.450 

X 

1.66 

— 

0.739 

X 

0.17 

= 

0.184 

X 

0.48 

= 

0.480 

X 

0.30 

as 

0.390 

X 

0.25 

— 

0.200 

X 

0.46 

= 

0.621 

X 

3.96 

= 

3.326 

X 

1.82 

— 

0.255 

X 

0.93 

— 

1.423 

9.665  grams. 

7.640 

Fuel  value  of  the  food    ....    2174  calories. 


392      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


NITROGEN  BALANCE.  —  Jacobus. 

Nitrogen  Output. 

Taken  in.        Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 


May  18 

9.920  grams. 

6.75  grams. 

5.0  grams. 

19 

8.914 

6.27 

10.0 

20 

11.844 

7.29 

30.0 

21 

9.835 

7.07 

28.3 

22 

9.827 

7.62 

20.7 

23 

7.625 

6.48 

18.8 

24 

9.665 

7.64 

32.0 

144.8  grams  contain 

6.58  %  N. 
49.12          +         9.528  grams  nitrogen. 


67.630  grams  nitrogen.      58.648  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        +8.982  grams. 
Nitrogen  balance  per  day  =        +1.283  grams. 

Average  Intake. 

Calories  per  day 2642. 

Nitrogen  per  day 9.661  grams. 


During  this  balance  period  of  seven  days,  67.630  grams  of 
nitrogen  were  taken  in  with  the  food,  while  49.12  grams  of 
nitrogen  were  excreted  through  the  urine  and  9.528  grams  were 
passed  out  through  the  faeces.  This  means  a  large  plus  balance 
of  8.98  grams  of  nitrogen  for  the  entire  period,  showing  that 
the  body  was  being  supplied  with  considerably  more  proteid 
than  was  necessary  for  the  establishment  of  nitrogen  equilib- 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       393 

rium.  The  average  daily  intake  of  nitrogen  was  9.661  grams, 
whereas  this  might  have  been  reduced  to  8.4  grams  per  day 
with  perfect  assurance  of  nitrogen  equilibrium  being  main- 
tained. Further,  it  is  to  be  noticed  that  the  average  daily 
intake  of  food  for  this  period  had  a  fuel  value  of  only  2542 
calories.  The  average  daily  excretion  of  metabolized  nitro- 
gen during  the  balance  period  was  only  7.01  grams,  while  the 
average  daily  excretion  for  the  last  two  months  of  the  experi- 
ment amounted  to  7.43  grams. 

With  Schenker  the  following  results  were  obtained : 


SCHENKER. 


Wednesday,  May  18,  190$. 

Breakfast.  —  None. 

Lunch.  —  Bread  53  grams,  butter  22  grams,  stewed  potato  148  grams,  string 

beans  110  grams. 
Dinner.  —  Consomme  200  grams,  bread  84  grams,  butter  35  grams,  Hamburg 

steak  119  grams,  boiled  potato  200  grams,  spinach  100  grams,  apple  pie 

138  grams. 


Food. 


Grains. 


Per  cent  Nitrogen.      Total  Nitrogen. 


Bread 53 

Stewed  potato 148 

Butter  .    .    .    .    22  +  85    =  57 

String  beans 110 

Consomme 200 

Bread 84 

Hamburg  steak 119 

Potato 200 

Spinach 100 

Apple  pie 138 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

1.60 

= 

0.848  grams. 

X 

0.32 

= 

0.474 

X 

0.15 

— 

0.086 

X 

0.34 

= 

0.374 

X 

0.38 

=5 

0.760 

X 

1.80 

3S 

1.512 

X 

3.64 

— 

4.332 

X 

0.38 

— 

0.760 

X 

0.53 

— 

0.530 

X 

0.43 

= 

0.593 

10.269  grams. 

1 

8.770 

Fuel  value  of  the  food    .    . 


.    2006  calories. 


394      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


SCHENKER. 


Thursday,  May  19, 1904. 


Breakfast.  —  None. 

Lunch.  —  Bread  82  grams,  butter  32  grams,  potato  232  grams,  omelette  60  grams, 

apple-tapioca  180  grams. 
Dinner.  — Tomato  soup  200  grams,  bread  57  grams,  butter  15  grams,  macaroni 

107  grams,  fried  sweet  potato  100  grams,  bacon  28  grams. 


Pood. 

Grams. 

Per  cent  Nitrogen.      Total  Nitrogen. 

Bread      

82 

X 

1.60 

1.312 

grams. 

Butter     ....     32  +  15    = 

47 

X 

0.15 

0.071 

Potato     

232 

X 

0.49 

=        1.137 

Omelette      

60 

X 

1.58 

=        0.948 

Apple-tapioca  

180 

X 

0.28 

=        0.504 

Bread      

57 

X 

1.74 

-        0.992 

Tomato  soup    

200 

X 

0.53 

1.060 

Macaroni     

107 

X 

0.93 

=        0.995 

Bacon     

28 

X 

3.00 

=        0.840 

Fried  sweet  potato    

100 

X 

0.38 

-        0.380 

Total  nitrogen 

in  food  . 

.    .    .    8.239 

grams. 

Total  nitrogen 

in  urine 

.    .    .    8.730 

Fuel  value  of  the  food 


1900  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       395 


SCHENKER. 


Friday,  May  £0, 1904. 


Breakfast.  —  Orange  70  grams,  baked  potato  142  grams,  roll  84  grams,  butter 

32.5  grams,  coffee  150  grams,  cream  50  grams,  sugar  21  grams. 
Lunch.  —  Fish-ball  85  grams,  potato  175  grams,  lima  beans  60  grams,  bread 

57  grams,  butter  17  grams,  bread  pudding  336  grams. 
Dinner.  —  Consomme  150  grams,  halibut  110  grams,  potato  186  grams,  string 

beans  50  grams,  bread  72  grams,  butter  18  grams,  cranberry  sauce  163 

grams,  sugar  19  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Orange     

70 

X 

0.20 

— 

Butter      .    .    32.5  +  17  +  18  = 

67.5 

X 

0.15 

= 

Roll     

84 

X 

1.72 

— 

Coffee      

150 

X 

0.06 

— 

Cream     

50 

X 

0.44 

= 

Sugar      .    .    .    .     .  21  +  19  - 

40 

X 

0.00 

st 

Potato     

142 

X 

0.40 

= 

Potato     

175 

X 

0.30 

— 

Fish-ball      

85 

X 

1.22 

—  • 

Bread      

57 

X 

171 

— 

Bread  pudding      

336 

X 

0.99 

= 

Lima  beans      

60 

X 

0.76 

= 

Bread      

72 

X 

1.97 

— 

Potato     

186 

X 

0.34 

— 

Fish  (halibut)       

110 

X 

3.18 

= 

String  beans     

50 

X 

0.36 

= 

Cranberry  sauce  

163 

X 

0.03 

= 

Consomme  

150 

X 

0.59 

= 

Total  nitrogen 

in  food 

Total  nitroeren 

in  urine 

Total  Nitrogen. 

0.140  grams. 

0.101 

1.445 

0.090 

0.220 

0.000 

0-568 

0.525 

1.037 

0.975 

3.326 

0.456 

1.418 

0.632 

3.498 

0.180 

0.049 

0.885 


15.545  grams. 
12.480 


Fuel  value  of  the  food    „    .    .    .    2798  calories. 


396      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


SCHENKER. 


Saturday,  May  21, 1904. 


Breakfast.  —  Banana  184  grams,  cream  80  grams,  boiled  Indian-meal  155  grams, 

baked  potato  140.5  grams,  butter  15  grams,  sugar  7  grams. 
Lunch.  —  Lamb  chop  25  grams,  tomato  148  grams,  potato  croquette  147  grains, 

fried  Indian-meal  47.5  grams,  syrup  48  grams,  bread  35  grams^  water  ice 

162  grams. 
Dinner.  —  Bean  soup  150  grams,  bread  25  grams,  butter  19  grams,  bacon  29 

grams,  fried  potato  150  grams,  orange  salad  67  grams,  stewed  prunes  208 

grams,  cream  50  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Boiled  Indian-meal  

165 

X 

0.17 

0.264  grams. 

Banana   

184 

X 

0.23        = 

0.423 

Cream     80  +  50  = 

130 

X 

0.43        = 

0.559 

Baked  potato   

140.5 

X 

0.40        = 

0.562 

Sugar      

7 

X 

0.00        = 

0.000 

Butter     ....      15  -f  19  = 

34 

X 

0,15        = 

0.051 

Lamb  chop       

25 

X 

4.63        = 

1.158 

Tomato  

148 

X 

0.17        - 

0.252 

Potato  croquette  

147 

X 

0.71        = 

1.044 

Bread      

35 

X 

1.82       = 

0.637 

Fried  Indian-meal    

47.5 

X 

1.09 

0.518 

Syrup      

48 

X 

0.024      = 

0.012 

Water  ice    

162 

X 

0.012      = 

0.019 

Bread      

25 

X 

1.62        = 

0.405 

Orange  salad   

67 

X 

0.21        = 

0.141 

Stewed  prunes     

208 

X 

0.16        = 

0.332 

Fried  potato     

150 

X 

0.60 

0.900 

Bacon     

29 

X 

3.05 

0.885 

Bean  soup  ....         .     . 

150 

X 

1.21        = 

1.815 

Total  nitrogen 

in  food 

9.977  grams. 

Total  nitrogen 

in  urine 

8.760 

Fuel  value  of  the  food    ....    2661  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      397 


SCHENKER. 


Sunday,  May  %%,  1904. 


Breakfast.  —  Orange  126  grams,  baked  potato  169  grams,  roll  43  grams,  butter 

15  grams. 
Lunch. — Bread  53  grams,  butter  15.5  grams,  macaroni  165  grams,  potato  150 

grams,  fried  rice  114  grams,  syrup  48  grams,  ice  cream  148  grams,  cake 

45  grams. 
Dinner.  —  Celery  soup  150  grams,  fried  potato  50  grams,  spinach  40  grains, 

mashed  potato  50  grams,  chicken  85  grams,  strawberry  short-cake  213 

grams. 


Food. 

Grams. 

Per  cent  Nitrogen.          Total  Nitrogen. 

Orange    

126 

X 

0.20 

=        0.252  grams. 

Roll    

43 

X 

1.67 

=        0.718 

Butter     ....     15  +  15.5  = 

30.5 

X 

0.15 

=        0.046 

Potato      

169 

X 

0.40 

=        0.676 

Bread      

53 

X 

1.57 

=        0.832 

Macaroni     .    .         

165 

X 

0.46 

0.759 

Potato     

150 

X 

0.30 

0.450 

Cake   

45 

X 

1.20 

=        0.540 

Ice  cream    

148 

X 

0.53 

=        0.784 

Fried  rice    

114 

X 

0.75 

0.855 

Syrup      

48 

X 

0.024 

=        0.012 

Fried  potato     

50 

X 

0.57 

=        0.285 

Spinach  

40 

X 

0.56 

=        0.220 

Chicken       

85 

X 

3.02 

='       2.567 

Strawberry  short-cake       .     .     . 

213 

X 

0.50 

=        1.065 

Celery  soup      

150 

X 

0.33 

=        0.495 

Mashed  potato     

50 

X 

0.37 

=        0.185 

Total  nitrogen 

in  food 

.    .     10.741  grams. 

Total  nitrogen 

in  urine 

.    .      9.980 

Fuel  value  of  the  food    ....    2788  calories. 


398      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


SCHENKEB. 


Monday,  May  23, 190%,. 


Breakfast. — Banana  225  grams,  griddle  cakes  127  grams,  syrup  96  grams, 

roll  62  grams,  butter  9.5  grams. 
Lunch.  —  Consomme'  100  grams,  scrambled  eggs  82  grams,  fried  potato  150 

grams,  rice  croquette  150  grams,  syrup  72  grams,  bread  24  grams,  butter 

15  grams,  apple  sauce  125  grams. 
Dinner.  —  Vegetable  soup  100  grams,  bread  51  grams,  butter  17  grams,  bacon 

59  grams,  potato  croquette  80  grams,  macaroni  100  grams,  water  ice  184 

grams. 


Pood. 

Grams. 

Per  cent  Nitrogen.       Total  Nitrogen 

Banana   

225 

X 

0.23 

=        0.518  grams. 

Griddle  cakes  

127 

X 

0.91 

1.156 

Butter     .    .    .  9.5  +  15  +  17  = 

41.5 

X 

0.15 

=        0.062 

Roll     

62 

X 

1.63 

=        1.011 

Syrup      96  +  72  — 

168 

X 

0.024 

=        0.040 

Scrambled  eggs   

82 

X 

2.07 

=        1.697 

Fried  potato    

150 

X 

0.60 

=        0.900 

Rice  croquette      

150 

X 

0.61 

-        0.915 

Apple  sauce    

125 

X 

0.020 

=        0.025 

Consomme       

100 

X 

0.65 

0.650 

Bread      

24 

X 

1.64 

=        0.394 

Bread      

51 

X 

1.75 

=        0.893 

Bacon      

59 

X 

3.28 

=        1.935 

Potato  croquette       

80 

X 

0.77 

=        0.610 

Macaroni     

100 

X 

0.87 

=        0.870 

Water  ice    ... 

184 

X 

0.006 

0.011 

Vegetable  soup    .    .    . 

100 

X 

0.48 

-        0.480 

Total  nitrogen 

in  food 

.    .     12.167  grams. 

Total  nitrogen 

in  urine 

10.040 

Fuel  value  of  the  food 


3100  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       399 


SCHENKER, 


Tuesday,  May  24,  1904. 

Breakfast.  —  None. 

Lunch.  —  Cream  of  celery  soup  100  grams,  bread  35  grams,  butter  10  grams, 

farina  croquette  88  grams,  potato  150  grams,  stewed  prunes  176  grams. 
Dinner.  —  Tomato  soup  150  grams,  Hamburg  steak  77  grams,  potato  150  grams, 

spinach  75  grams,  farina  croquette  107  grams,  syrup  48  grams,  bread 

30.5  grams,  butter  7.5  grams,  cream  pie  162  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Bread      .     

35 

X 

1.64 

= 

0.574  grams. 

Butter     10  +  7.5  — 

17.5 

X 

0.15 

= 

0.026 

Farina  croquette  

88 

X 

0.74 

= 

0.651 

Potato     

150 

X 

0.26 

SS 

0.390 

Prunes     

176 

X 

0.17 

— 

0.299 

Cream  of  celery  soup   .... 

100 

X 

0.48 

— 

0.480 

Tomato  soup   

150 

X 

0.19 

— 

0.285 

Hamburg  steak    

77 

X 

3.96 

= 

3.049 

Potato  (fried)  

150 

X 

0.46 

= 

0.690 

Spinach  

75 

X 

0.54 

= 

0.405 

Bread      

30.5 

X 

1.82 

— 

0.555 

Cream  pie    

162 

X 

0.93 

55 

1.507 

Farina  croquette       

107 

X 

0.76 

= 

0.813 

Syrup      

48 

X 

0.024 

= 

0.012 

Total  nitrogen 

in  food  , 

9.736  grams. 

Total  nitrogen 

in  urine 

8.710 

Fuel  value  of  the  food    ....    2161  calories. 


400       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


NITROGEN  BALANCE.  —  Schenker. 

Nitrogen  OutPut- 

Taken  in.  Nitrogen  in  Urine.        Weight  of  Faeces  (dry). 

May  18  10.269  grams.          8.77  grams.  8.0  grams. 

19  8.239         8.73         41.0 

20  15.545        12.48         26.5 

21  9.977         8.76         43.4 

22  10.741         9.98         29.0 

23  12.167        10.04         14.7 

24  9.736         8.71         20.5 
11.0 

193.4  grams  contain 

6.50  %N. 

76.674  67.47          +  12.571  grams  nitrogen. 

76.674  grams  nitrogen.        80.041  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        —3.367  grams. 
Nitrogen  balance  per  day  =        —0.481  gram. 

Average  Intake. 

Calories  per  day 2486. 

Nitrogen  per  day 10.95  grams. 


In  this  seven  days'  balance  trial,  there  were  taken  in  with 
the  food  76.674  grams  of  nitrogen,  with  an  output  of  67.47 
grams  of  nitrogen  through  the  urine  and  12.571  grams  through 
the  faeces,  thus  showing  a  minus  balance  of  3.367  grams  of 
nitrogen  for  the  seven  days.  The  fuel  value  of  the  food  aver- 
aged 2486  calories  per  day,  while  the  average  daily  excretion 
of  metabolized  nitrogen  amounted  to  9.63  grams.  Schenker's 
daily  nitrogen  excretion  for  the  last  two  months  of  the  exper- 
iment averaged  9.82  grams.  Presumably,  the  slight  minus 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       401 


balance  of  nitrogen  was  due  to  the  relatively  small  fuel  value 
of  the  food,  which  doubtless  was  not  quite  sufficient  for  the 
body- weight,  and  the  degree  of  bodily  activity  then  prevailing. 

With  G.  W.  Anderson,  a  plus   balance  was  obtained  as 
follows  : 

G.   W.   ANDERSON. 

Wednesday  May  18,  1904. 

Breakfast.  —  Banana  103  grams,  coffee  150  grams,  sugar  42  grams,  cream  125 
grams,  fried  rice  45  grams,  baked  potato  92  grams,  roll  65  grams,  butter 
11  grams. 

Lunch.  —  Soup  150  grams,  farina  croquette  88  grams,  sweet  potato  206  grams, 
string  beans  75  grams,  bread  62  grams,  butter  15.5  grams,  coffee  150  grams, 
sugar  14  grams,  cream  30  grams. 

Dinner. —  Consomme  200  grams,  bread  59  grams,  butter  20  grams,  Hamburg 
steak  109  grams,  mashed  potato  150  grams,  coffee  200  grams,  cream  30 
grams,  sugar  24  grams,  spinach  100  grams,  apple  pie  150  grams. 

Food. 

Butter  .  .  11  -f  15.5  +  20  = 
Sugar  .  .42  +  24  +14  = 

Banana  

Cream  .  125  +  30  +  80  = 

Fried  rice 

Roll 

Potato 

Coffee  .  150  +  150  +  200  = 

Bread 

Soup 

Farina  croquette 

Sweet  potato 

String  beans 

Bread 

Soup  (consomme) 

Hamburg  steak 

Potato 

Spinach 

Apple  pie 

Total  nitrogen 

Total  nitrogen 

Fuel  value  of  the  food    ....    3323  calories. 
26 


Grams. 

Per  cent  Nitrogen.    Total  Nitrogen. 

46.5 

X 

0.15 

=        0.070  grams. 

80.0 

X 

0.00 

=        0.000 

103.0 

X 

0.23 

0.237 

185.0 

X 

0.46 

=        0.851 

45.0 

X 

0.75 

=        0.338 

65.0 

X 

1.66 

=        1.079 

92.0 

X 

0.39 

=        0.359 

500.0 

X 

0.06 

=        0.300 

62.0 

X 

1.60 

=        0.992 

150.0 

X 

0.41 

=        0.615 

88.0 

X 

1.09 

=        0.959 

206.0 

X 

0.32 

=        0.659 

75.0 

X 

0.34 

=        0.265 

59.0 

X 

1.80 

=        1.062 

200.0 

X 

0.38 

=        0.760 

109.0 

X 

3.64 

=        3.968 

150.0 

X 

0.38 

=        0.670 

100.0 

X 

0.53 

0.530 

150.0 

X 

0.43 

=        0.646 

in  food 

14.249  grams 

in  urine 

,     8.870 

402      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


G.  W.  ANDERSON. 


Thursday,  May  19,  1904. 


Breakfast.  —  Banana  170  grams,  cream  140  grams,  sugar  28  grams,  coffee  150 

grams,  baked  potato  127  grams,  rolls  47  grams,  butter  15  grams. 
Lunch.  —  Bread  50  grams,  butter  18  grams,  fried  potato  150  grams,  fried  hominy 

100  grams,  syrup  48  grams,  coflee  150  grams,  cream  50  grams,  sugar  14 

grams. 
Dinner.  —  Soup  200  grams,  fried  sweet  potato  70  grams,  macaroni  125  grams, 

spinach  105  grams,  bacon  13  grams,  butter  15  grams,  coffee  150  grams, 

sugar  14  grams,  cream  40  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana    . 

170 

X 

0.23 

0.391  grams. 

Cream 

.  140  +  50  +  40    = 

230 

X 

0.46        = 

1.058 

Sugar  .     . 

.    28+14+14    - 

56 

X 

0.00        = 

0.000 

Butter      . 

.    15  +  18  +  15    = 

48 

X 

0.15        = 

0.072 

Eolls   .     .    , 

47 

X 

1.66        = 

0.780 

Potato     .    , 

127 

X 

0.39        ^ 

0.495 

Coffee     .    150  +  150  +  150    = 

450 

X 

0.06 

0.270 

Bread      . 

50 

X 

1.60        = 

0.800 

Fried  potato 

150 

X 

0.32        = 

0.480 

Syrup     .    . 

48 

X 

0.024      = 

0.012 

Hominy  . 

100 

X 

0.67        = 

0.670 

Bread  .    . 

46 

X 

1.74 

0.800 

Soup  .    .    , 

200 

X 

0.53        = 

1.060 

Fried  sweet 

potato    

70 

X 

0.38        = 

0.266 

Macaroni 

125 

X 

0.93        = 

1.163 

Spinach  .    , 

105 

X 

0.56 

0.588 

Bacon 

13 

X 

3.00        = 

0.390 

Total  nitrogen 

in  food  . 

9.295  grams. 

Total  nitrogen 

in  urine 

8.360 

Fuel  value  of  the  food    . 


2932  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      403 


G.  W.  ANDERSON. 


Friday,  May  W,  190 J^. 


Breakfast.  —  Orange  70  grams,  roll  120  grams,  butter  33  grams,  coffee  150 

grams,  sugar  28  grams,  cream  50  grams. 
Lunch.  —  Bread  48  grams,  butter  19  grams,  fish-cake  81  grams,  potato  200  grams, 

lima  beans  50  grams,  fried  hominy  118  grams,  syrup  96  grams,  coffee  150 

grams,  cream  50  grams,  sugar  14  grams. 
Dinner.  —  Consomme'  100  grams,  boiled  halibut  143  grams,  mashed  potato  177 

grains,   string  beans  90  grams,  stewed  cranberry  76  grams,  bread  56 

grams,  butter  16  grams,  coffee  150  grams,  cream  50  grams,  sugar  14 

grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Butter     .     .     33  +  19  +  16    = 

68 

X 

0.15 

— 

0.102  grams. 

Orange    

70 

X 

0.20 

•=. 

0.140 

Rolls   

120 

X 

1.72 

— 

2.064 

Coffee     .    150  +  150  +  150    = 

450 

X 

0.06 

— 

0.270 

Cream     .      50  +    50  +    50    = 

150 

X 

0.44 

— 

0.660 

Bread      

48 

X 

1.71 

= 

0.821 

Fish-cake     

81 

X 

1.22 

z= 

0.988 

Potato      

200 

X 

0.30 

=: 

0.600 

Lima  beans  

50 

X 

0.76 

== 

0.380 

Fried  hominy  

118 

X 

0.67 

= 

0.673 

Syrup      

96 

X 

0.024 

= 

0.023 

Bread1  

56 

X 

1.97 

= 

1.104 

Consomme  

100 

X 

0.59 

= 

0.590 

Halibut   

143 

X 

3.18 

— 

4.547 

Mashed  potato      

177 

X 

0.34 

= 

0.602 

Sugar      .     .     28  +  14  +  14    = 

56 

X 

0.00 

= 

0.000 

String  beans     

90 

X 

0.36 

= 

0.324 

Cranberry   

76 

X 

0.03 

= 

0.023 

Total  nitrogen 

in  food 

13.911  grams. 

Total  nitrogen 

in  urine 

9.950 

Fuel  value  of  the  food    ....    8052  calories. 


404      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


G.   W.  ANDERSON. 


Saturday,  May  21, 1904. 


Breakfast.  —  Banana  157  grams,  roll  61  grams,  butter  15  grams,  coffee  150  grams, 
cream  150  grams,  sugar  28  grams. 

Lunch.  —  Bread  58  grams,  butter  17  grams,  lamb  chop  33  grams,  potato  cro- 
quettes 138  grams,  tomato  161  grams,  water  ice  162  grams,  coffee  150 
grams,  cream  50  grams,  sugar  21  grams. 

Dinner.  —  Soup  75  grams,  bread  59  grams,  butter  22.5  grams,  bacon  15  grams, 
lettuce  salad  64  grams,  fried  potato  100  grams,  stewed  prunes  283  grams, 
coffee  150  grams,  cream  50  grams,  sugar  14  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.         Total  Nitrogen. 

Banana      

157.0 

X 

0.23 

=        0.361  grams. 

Roll  

61.0 

X 

1.65 

1.007 

Cream    150+    50+50       = 

250.0 

X 

0.43 

1.075 

Butter      15  +    17  +    22.5    = 

54.5 

X 

0.15 

=        0.082 

Sugar       28+21+14       = 

63.0 

X 

0.00 

=        0.000 

Coffee     150  +  150  +  150       = 

450.0 

X 

0.06 

=        0.270 

Bread   

58.0 

X 

1.82 

=        1.056 

Lamb  chop    

33.0 

X 

4.63 

=        1.528 

Potato  croquettes  

138.0 

X 

0.71 

=        0.980 

Tomato     

161.0 

X 

0.17 

=        0.274 

Water  ice      

162.0 

X 

0.012 

=        0.019 

Bread   

59.0 

X 

1.62 

0.956 

Soup     

75.0 

X 

1.21 

=        0.908 

Bacon  

15.0 

X 

3.05 

=        0.458 

Prunes  ...      175  +  108    = 

283.0 

X 

0.16 

0.453 

Salad     

64.0 

X 

0.21 

0.134 

Fried  potato  

100.0 

X 

0.60 

=        0.600 

Total  nitrogen 

in  food 

.    .    10.161  grams. 

Total  nitrogen 

in  urine 

.    .      8.510 

Fuel  value  of  the  food    ....    2826  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      405 


G.  W.  ANDERSON. 


Sunday,  May  82, 1904. 


Breakfast.  —  Orange  80  grams,  oatmeal  100  grams,  potato  103  grams,  butter  16 

grams,  roll  50  grams,  coffee  150  grams,  cream  125  grams,  sugar  35  grams. 
Lunch.— Bread  47  grams,  butter  14.5  grams,  macaroni  116  grams,  potato  150 

grams,  fried  rice  85  grams,  syrup  48  grams,  ice  cream  169  grams,  coffee 

150  grams,  cream  50  grams,  sugar  14  grams. 
Dinner.  —  Soup  100  grams,  bread  40.5  grams,  butter  16  grams,  fried  potato  50 

grams,  mashed  potato  100  grams,  coffee  150  grams,  cream  100  grams, 

sugar  21  grams,  strawberry  short-cake  214  grams. 


Food. 

Grains. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Orange     . 

80 

X 

0.20 

= 

0.160  grams. 

Butter  .     . 

.     16+14.5  +  16  = 

46.5 

X 

0.15 

= 

0.070 

Oatmeal  . 

100 

X 

0.43 

= 

0.430 

Sugar  .     . 

35  +  14  +  14  +  7  = 

70 

X 

0.00 

= 

0.000 

Potato      . 

103 

X 

0.40 

= 

0.412 

Cream 

.    125  +  50  +  100  = 

275 

X 

0.45 

ss 

1.238 

Roll     .    . 

50 

X 

1.67 

= 

0.835 

Coffee      . 

150  +  150  +  150  = 

450 

X 

0.06 

zr 

0.270 

Bread 

47 

X 

1.67 

== 

0.738 

Macaroni 

116 

X 

0.46 

=. 

0.534 

Potato     .     , 

160 

X 

0.30 

= 

0.450 

Fried  rice 

85 

X 

0.75 

= 

0.638 

Syrup  .     . 

48 

X 

0.024 

= 

0.012 

Ice  cream 

169 

X 

0.53 

= 

0.896 

Bread  .     . 

40.5 

X 

1.91 

= 

0.774 

Celery  soup 

100 

X 

0.33 

= 

0.330 

Fried  potato 

50 

X 

0.57 

SS 

0.285 

Mashed  potato      

100 

X 

0.37 

= 

0.370 

Strawberry  short-cake  .    .    .    . 

214 

X 

0.50 

= 

1.070 

Total  nitrogen 

in  food 

. 

.    . 

9.512  grams. 

Total  nitrogen 

in  urine 

6.500 

Fuel  value  of  the  food 


3429  calories. 


406      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


G.  W.  ANDERSON. 


Monday,  May  23,  1904. 


Breakfast.  —  Banana  211  grams,  roll  59  grams,  butter  15  grams,  coffee  150  grams, 

cream  150  grams,  sugar  28  grams. 
Lunch.  —  Consomme  100  grams,  bread  63  grams,  butter  15  grams,  rice  113  grams, 

syrup  48  grams,  sugar  14  grams,  fried  potato  170  grams,  apple  sauce 

125  grams. 
Dinner.  —  Vegetable  soup  100  grams,  bread  70  grams,  butter  16  grams,  bacon 

42  grams,  potato  croquettes  49  grams,  macaroni  105  grams,  string  beans 

184  grams,  water  ice  148  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana    

211 

X 

0.23 

ss 

0.485  grams. 

Butter      .    .    .  15  +  15  +  16  = 

46 

X 

0.15 

— 

0.069 

Cream     

150 

X 

0.45 

— 

0.675 

Roll     

59 

X 

1.63 

s 

0.962 

Sugar       28  +  14  - 

42 

X 

0.00 

== 

0.000 

Coffee      

150 

X 

0.06 

~ 

0.090 

Bread  

63 

X 

1.64 

— 

1.033 

Consomme'  .     . 

100 

X 

0.65 

— 

0.650 

Apple  sauce      

125 

X 

0.02 

— 

0.025 

Fried  rice     

113 

X 

0.61 

— 

0.689 

Syrup  

48 

X 

0.024 

— 

0.012 

Fried  potato     

170 

X 

0.60 

— 

1.020 

Bread  

70 

X 

1.75 

— 

1.225 

Vegetable  soup    .     .    .    .    . 

100 

X 

0.70 

— 

0.700 

Macaroni      

105 

X 

0.87 

— 

0.914 

Bacon      

42 

X 

3.28 

= 

1.378 

Potato  croquettes      

149 

X 

0.77 

— 

1.147 

String  beans     

184 

X 

0.22 

— 

0.405 

Water  ice    

148 

X 

0.006 

= 

0.009 

Total  nitrogen 

in  food 

11.488  grams. 

Total  nitrogen 

in  urine 

6.900 

Fuel  value  of  the  food    ....    3057  calories. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      407 


G.  W.  ANDERSON. 


Tuesday,  May  %h  1904- 


Breakfast.  —  Orange  80  grams,  roll  55  grams,  butter  16  grams,  potato  91  grams, 

coffee  150  grams,  cream  50  grams,  sugar  21  grams. 
Lunch.  —  Celery  soup  150  grams,  bread  62  grams,  butter  19  grams,  mashed 

potato  200  grams,  farina  croquettes  87  grams,  syrup  48  grams,  stewed 

prunes  138  grams. 
Dinner.  —  Soup  150  grams,  bread  43  grams,  butter  15  grams,  Hamburg  steak 

82  grams,  fried  potato  150  grams,  spinach  85  grams,  rice  croquettes  57 

grams,  syrup  48  grams,  coffee   150  grams,  cream  50  grams,  sugar  14 

grams,  lemon  pie  125  grams. 


Food. 

Grama. 

Per  cent  Nitrogen.    Total  Nitrogen. 

Butter      .    .    .  16  +  19  +  15  = 

50 

X 

0.15 

ss 

0.075  grams. 

Orange     

80 

X 

0.20 

= 

0.160 

Roll      

55 

X 

1.64 

= 

0.902 

Potato      

91 

X 

0.25 

= 

0.228 

Coffee  150  +  150- 

300 

X 

0.06 

ss 

0.180 

Cream      50  +  50  - 

100 

X 

0.45 

— 

0.450 

Sugar  21  +  14  = 

35 

X 

0.00 

= 

0.000 

Bread  

62 

X 

1.66 

= 

1.029 

Celery  soup  

150 

X 

0.48 

= 

0.720 

Mashed  potato  

200 

X 

0.26 

= 

0.520 

Farina  croquettes      

87 

X 

0.74 

= 

0.644 

Syrup  48  +  48  = 

96 

X 

0.024 

= 

0.023 

Prunes     

138 

X 

0.17 

= 

0.235 

Soup    

150 

X 

0.19 

= 

0.285 

Bread  

43 

X 

1.82 

= 

0.783 

Hamburg  steak     

82 

X 

3.96 

=. 

3.247 

Fried  potato     

150 

X 

0.46 

= 

0.690 

Spinach    

85 

X 

0.54 

— 

0.459 

Rice  croquettes     

57 

X 

0.76 

= 

0.433 

Lemon  pie    

125 

X 

0.93 

=. 

1.163 

Total  nitrogen 

in  food 

12.226  grams. 

Total  nitrogen 

in  urine 

8.450 

Fuel  value  of  the  food    ....    3022  calories. 


408      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 
NITROGEN  BALANCE.— £.  W.  Anderson. 

Nitrogen  <>utPut- 

Taken  in.  Nitrogen  in  Urine.    Weight  of  Faeces  (dry). 

May  18  14.249  grams.  8.87  grams. 

19  9.295  8.36 

20  13.911  9.95  12.0  grams. 

21  10.161  8.51  46.0 

22  9.512  6.50  39.0 

23  11.488  6.90  67.0 

24  12.226  ^45 

164.0  grams  contain 

6.92%  N. 
80.842  57.54        +       11.349  grams  nitrogen. 


80.842  grams  nitrogen.  68.889  grams  nitrogen. 

Nitrogen  balance  for  seven  days  =  +  11.953  grams. 
Nitrogen  balance  per  day  =  +    1.707  grams. 

Average  Intake. 

Calories  per  day 3091 

Nitrogen  per  day 11.55  grams 

With  G.  W.  Anderson,  the  balance  trial  was  characterized  by 
an  intake  of  80.842  grams  of  nitrogen,  with  an  output  for  the 
seven  days  of  57.54  grams  through  the  urine  and  11.349  grams 
through  the  faeces,  thus  making  a  total  excretion  of  68.889 
grams  of  nitrogen,  and  showing  a  plus  balance  of  11.953  grams. 
In  other  words,  the  body  of  this  subject,  under  the  conditions 
prevailing,  was  storing  up  nitrogen  for  future  use  at  the  rate 
of  1.7  grams  per  day.  This  also  means  that  a  daily  intake  of 
9.8  grams  of  nitrogen  would  have  been  quite  sufficient  to 
maintain  nitrogen  equilibrium,  certainly  with  the  large  fuel 
value  of  the  food  taken,  i.  e.,  3091  calories  per  day  as  the 
average  value. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      409 

The  average  daily  excretion  of  metabolized  nitrogen  during 
the  balance  period  amounted  to  8.22  grams,  while  the  average 
daily  excretion  for  the  last  two  months  of  the  experiment  was 
8.81  grams. 

» 

With  Stapleton,  the  following  results  were  obtained,  show- 
ing a  distinct  positive  balance  : 


STAPLETON. 
Wednesday,  May  18,  1904. 

Breakfast.  —  Banana  118  grams,  bread  29  grams,  butter  11  grams,  sugar  56  grams, 

cream  125  grams. 
Lunch.  —  Tomato  soup  247  grams,  bread  37  grams,  butter  9  grams,  croquettes 

97  grams,  potato  100  grams,  string  beans  46  grams,  coffee  150  grams, 

cream  50  grams,  sugar  21  grams. 
Dinner.  —  Bread  109  grams,  butter  40  grams,  Hamburg  steak  87  grams,  potato 

150  grams,  spinach  100  grams,  coffee  150  grams,  cream  100  grams,  sugar 

30  grams,  apple  pie  110  grams. 

Food.                                                 Grams.  Per  cent  Nitrogen.  Total  Nitrogen. 

Banana 118  X        0.23        =  0.271  grams. 

Butter      .     .    .     11  +  9  +  40  =      60  X        0.15        =  0.090 

Bread 29  X        1.66        =  0.481 

Sugar .     .    .    .  35  +  21  +  30  =      86  X        0.00        =  0.000 

Cream     .     .    125  +  50  +  100  =    275  X        0.46        =  1.265 

Tomato  soup 247  X        0.41        =  1.013 

Bread 37  X        1.60        =  0.592 

Croquettes 97  X        1.09        =  1.057 

Sweet  potato 100  X        0.32        =  0.320 

String  beans 46  X        0.34        =  0.156 

Coffee       .    .    .    .  150  +  150  =300  X        0.06        =  0.180 

Bread 109  X        1.80        =  1.962 

Hamburg  steak 87  X        3.64        =  3.167 

Potato 150  X        0.38        =  0.570 

Spinach 100  X        0.53        =  0.530 

Apple  pie 110  X        0.43       =  0.473 

Total  nitrogen  in  food 12.127  grams. 

Total  nitrogen  in  urine 9.670 

Fuel  value  of  the  food     ....    3109  calories. 


410      PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 


STAPLETON. 


Thursday,  May  19,  1904. 

Breakfast.  —  None. 

Lunch.  —  Bread  48  grams,  butter  14  grams,  omelette  125  grams,  boiled  onion  63 

grams,  fried  sweet  potato  100  grams,  coffee  300  grams,  cream  150  grams, 

sugar  56  grams,  apple  pudding  146  grams. 
Dinner. — Tomato  soup  200  grams,  bread  42  grams,  butter  9  grams,  macaroni 

75  grams,  potato  36  grams,  spinach  70  grams,  bacon  16  grams,  coffee  150 

grams,  cream  50  grams,  sugar  21  grams. 


Food. 


Grams.  Per  cent  Nitrogen.      Total  Nitrogen. 


Coffee      ...     300  +  150    =  450 
Butter     ....       14  +  9    =      23 

Bread 48 

Omelette 125 

Onions 63 

Sugar      ....    56  +  21    =      77 

Cream     .    .     .     .150  +  50    =  200 

Potato 100 

Apple  pudding 146 

Bread 42 

Tomato  soup 200 

Macaroni 75 

Fried  sweet  potato  .....  36 

Spinach 79 

Bacon 16 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 

0.06 

= 

X 

0.15 

— 

X 

1.60 

— 

X 

1.58 

— 

X 

0.27 

— 

X 

0.00 

— 

X 

0.47 

— 

X 

0.49 

— 

X 

0.28 

— 

X 

1.74 

— 

X 

0.53 

— 

X 

0.93 

= 

X 

0.38 

— 

X 

0.56 

•  — 

X 

3.00 

=* 

0.270  grams. 

0.035 

0.768 

1.975 

0.170* 

0.000 

0940 

0.490 

0.409 

0.731 

1.060 

0.698 

0.137 

0.392 

0.480 


8.555  grams. 
8.580 


Fuel  value  of  the  food 


2072  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      411 


STAPLETON. 


Friday,  May  20, 1904. 

Breakfast.  —  Orange  150  grams,  roll  65  grams,  coffee  150  grams,  cream  50 
grams,  sugar  35  grams. 

Lunch.  —  Bread  64  grams,  butter  18  grams,  fish-cake  72  grams,  potato  150 
grams,  lima  beans  50  grams,  coffee  150  grams,  cream  100  grams,  sugar  21 
grams,  bread  pudding  150  grams. 

.Dinner.  —  Fish  113  grams,  string  beans  62  grams,  potato  150  grams,  rice  cro- 
quettes 102  grams,  syrup  48  grams,  stewed  cranberry  95  grams,  bread  33 
grams,  butter  16  grams,  coffee  300  grams,  cream  100  grams,  sugar  42 
grams. 

Evening.  —  Beer  750  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

150 

X 

0.20 

— 

Sugar       .    .    35  +  21  +  42    = 

98 

X 

0.00 

= 

Roll     

65 

X 

1.72 

= 

Coffee      .    150  +  150  +  300    = 

600 

X 

0.06 

= 

Cream     .      60  +  100  +  100    = 

250 

X 

0.44 

— 

Bread  

64 

X 

1.71 

= 

Butter     ....    18  +  16    = 

34 

X 

0.15 

— 

Fish-cake     

72 

X 

1.22 

— 

Potato     

150 

X 

0.30 

= 

Lima  beans      

50 

X 

0.76 

— 

Bread  pudding     

150 

X 

0.99 

= 

String  beans     

62 

X 

0.36 

= 

Fish     

113 

X 

3.18 

= 

Bread      

33 

X 

1.97 

— 

Potato     

150 

X 

0.34 

— 

Rice  croquettes    

102 

X 

1.06 

as 

Cranberry        

95 

X 

0.030 

= 

Syrup      

48 

X 

0.024 

= 

Beer    

750 

X 

0.069 

= 

Total  Nitrogen 

in  food 

Total  Nitroeren 

in  urine 

Total  Nitrogen. 

0.300  grams. 

0.000 

1.118 

0.360 

1.100 

1.094 

0.051 

0.878 

0.450 

0.380 

1.485 

0.223 

3.593 

0.660 

0.510 

1.081 

0.029 

0.012 

0.518 


18.832  grams. 
9.610 


Fuel  value  of  the  food    ....    2999  calories. 


412      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


STAPLETON. 


Saturday,  May  21,  1904. 


Breakfast.  —  Banana  74  grams,  baked  potato  95  grams,  roll  71  grams,  butter  18 

grams,  coffee  150  grams,  cream  100  grams,  sugar  30  grams. 
Lunch.  —  Bread  48  grams,  butter  14  grams,  lamb  chop  27  grams,  potato  cro- 
quette 91  grams,  tomato  105  grams,  coffee  150  grams,  cream  50  grams, 
sugar  21  grams,  water  ice  185  grams- 
Dinner.— Bean  soup  150  grams,  fried  egg  127  grams,  bacon  2  grams,  fried 
potato  108  grams,  bread  77  grams,  butter  18  grams,  coffee  150  grams, 
cream  50  grams,  sugar  21  grams,  jelly  roll  56  grams. 
Evening.  —  Beer  600  grams. 


Food. 


Grams.  Per  cent  Nitrogen.      Total  Nitrogen. 


74 

X 

0.23 

— 

Roll     

71 

X 

1.65 

— 

Coffee     .    150  +  150  +  150    = 

450 

X 

0.06 

— 

Sugar      .    .    30  +  21  +  21    = 

72 

X 

0.00 

— 

Cream     .    .100  +  50  +  50    = 

200 

X 

0.43 

— 

Potato     

95 

X 

0.40 

— 

Butter     .    .     18  +  14  +  18    = 

50 

X 

0.15 

— 

Bread      

48 

X 

1.82 

— 

Lamb  chop      

27 

X 

4.63 

— 

Croquette  (potato)  

91 

X 

0.71 

— 

Tomato   ......... 

105 

X 

0.17 

—  • 

Water  ice    

185 

X 

0.012 

= 

Bread  

77 

X 

1.62 

— 

150 

X 

1.21 

_ 

Fried  egg     

127 

X 

2.27 

__ 

Bacon      

2 

X 

3.05 

_ 

Fried  potato     

108 

X 

0.60 

_ 

Jelly  roll     

56 

X 

0.86 



Beer  

600 

X 

0.069 

— 

Total  Nitrogen 

in  food 

Total  Nitrogen 

in  urine 

Fuel  value  of  the  food 


2871  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      413 


STAPLETON. 


Sunday,  May  22,  190$,. 


Breakfast.  —  Orange  60  grams,  oatmeal  150  grams,  wheat  roll  51  grams,  butter 

17  grams,  coffee  150  grams,  cream  100  grams,  sugar  49  grams. 
Lunch.  —  Bread  37  grams,  butter  13  grams,  potato  114  grams,  macaroni  115 

grams,  fried  rice  92  grams,  coffee  300  grams,  cream  100  grams,  sugar  42 

grams,  ice  cream  104  grams,  cake  37.5  grams. 
Dinner.  —  Chicken  89  grams,  spinach  100  grams,  fried  potato  70  grams,  bread 

46  grams,  butter  12  grams,  coffee  150  grams,  cream  100  grams,  sugar  30 

grams,  strawberry  short-cake  195  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Roll     

51 

X 

1.67 

= 

0.862  grams. 

Sugar      .    .     49  +  42  -f  30    = 

121 

X 

0.00 

= 

0.000 

Orange     

60 

X 

0.20 

= 

0.120 

Oatmeal  

150 

X 

0.43 

= 

0.645 

Coffee      .    160  +  300  +  150    = 

600 

X 

0.06 

= 

0.360 

Cream     .    100  +  100  +  100    = 

300 

X 

0.45 

= 

1.350 

Butter      .    .     17  +  13  +  12    = 

42 

X 

0.15 

= 

0.063 

Potato     

114 

X 

0.30 

= 

0.342 

Macaroni     

115 

X 

0.46 

sa 

0.529 

Bread  .    .    .,    

37 

X 

1.67 

= 

0.581 

Fried  rice    

92 

X 

0.75 

= 

0.690 

Ice  cream    

104 

X 

0.53 

— 

0.551 

Cake   

37.6 

X 

1.20 

= 

0.450 

Spinach  

100 

X 

0.55 

= 

0.550 

Chicken  

89 

X 

3.02 

= 

2.688 

Fried  potato     

70 

X 

0.57 

= 

0.399 

Bread      

46 

X 

1.91 

= 

0.879 

Short-cake  

195 

X 

0.50 

= 

0.975 

Total  Nitrogen 

in  food 

12.024  grams 

Total  Nitrogen 

in  urine 

9.660 

Fuel  value  of  the  food    ....    3442  calories. 


414      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


STAPLETON. 


Monday,  May  23, 1904. 


Breakfast.  —  Banana  98  grams,  roll  68  grams,  butter  15  grams,  coffee  150  grams, 

cream  100  grams,  sugar  40  grams. 
Lunch.  —  Bread  53  grams,  butter  17.5  grams,  boiled  eggs  101  grams,  apple  sauce 

130  grams,  coffee  150  grams,  cream  50  grams,  sugar  17  grams. 
Dinner.  —  Bread  28  grams,  butter  7  grams,  bacon  40  grams,  macaroni  62  grams, 

potato  croquette  69  grams,  coffee  150  grams,  cream  50  grams,  sugar  21 

grams,  water  ice  116  grams. 


Pood. 


Grams. 


Banana 98 

Butter     .    15  +  17.5  +  7    =  39.5 

Coffee     150  +  150  +  150    =  450 

Cream         100  +  50  +  50    =  200 

Sugar      .    40  +  17  +  21    =  78 

Roll 68 

Bread 53 

Apple  sauce 130 

Boiled  eggs 101 

Bread 28 

Macaroni 62 

Bacon 40 

Potato  croquette 69 

Water  ice 116 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.23 

- 

0.225  grams. 

X 

0.15 

= 

0.059 

X 

0.06 

— 

0.270 

X 

0.45 

— 

0.900 

X 

0.00 

B- 

0.000 

X 

1.63 

= 

1.108 

X 

1.64 

— 

0.869 

X 

0.02 

— 

0.026 

X 

2.07 

— 

2.091 

X 

1.75 

— 

0.490 

X 

0.87 

= 

0.539 

X 

3.28 

— 

1.312 

X 

0.77 

— 

0.531 

X 

0.006 

= 

0.007 

8.427  grams. 

8.030 

Fuel  value  of  the  food 


2346  calories. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      415 


STAPLETON. 
Tuesday,  May  24, 190 ty. 

Breakfast.  —  Orange  80  grams,  roll  118  grams,  butter  23  grams,  coffee  160  grams, 
cream  50  grams,  sugar  25  grams. 

Lunch.  —  Soup  100  grams,  bread  59  grams,  butter  15.5  grams,  potato  100  grams, 
farina  croquettes  109  grams,  tomato  sauce  75  grams,  boiled  onions  107 
grams,  stewed  prunes  105  grams,  coffee  150  grams,  cream  100  grams, 
sugar  18  grams. 

Dinner.  —  Celery  soup  150  grams,  Hamburg  steak  63  grams,  potato  100  grams, 
spinach  60  grams,  bread  32  grams,  butter  15  grams,  coffee  150  grams, 
cream  50  grams,  sugar  16  grams,  cream  pie  79  grams. 

Evening.  —  Beer  750  grams. 


Food. 


Grams. 


Per  cent  Nitrogen.     Total  Nitrogen. 


Roll 118  X  1.64  =         1.935  grams. 

Orange 80  X  0.20  =         0.160 

Coffee  150  +  150  +  150    =  450  X  0.06  =         0.270 

Cream    .  50  + 100  +  50    =  200  X  0.45  =         0.900 

Sugar    .     25  +  18  +  16    =  59  X  0.00  =         0.000 

Butter    .  23  +  15.5  + 15    =  53.6        X  0.15  =         0.080 

Bread 69  X  1.66  =         0.979 

Tomato  sauce 75  X  0.23  =         0.173 

Onions 107  X  0.30                     0.321 

Celery  soup 100  X  0.48  =          0.480 

Potato 100  X  0.26  =         0.260 

Farina  croquettes    ....  109  X  0.74                     0.807 

Prunes 106  X  0.17                     0.179 

Hamburg  steak 63  X  3.96                     2.495 

Potato 100  X  0.46                      0.460 

Soup 150  X  0.19                     0285 

Bread 32  X  1.82                     0.582 

Spinach 50  X  0.54                     0.270 

Cream  pie 79  X  0.93                     0.735 

Beer 750  X  0.069  =         0.518 

Total  nitrogen  in  food 11.889  grams. 

Total  nitrogen  in  urine 9.040 


Fuel  value  of  the  food    ....    2822  calories. 


Nitrogen                                      Output. 
Taken  in.            Nitrogen  in  Urine.        Weight  of  Faeces  (dry). 

12.127  grams. 

9.67  grams. 

39.6  grams. 

8.555 

8.58 

34.5 

13.832 

9.51 

65.3 

13.448 

9.64 

17.8 

12.024 

9.56 

11.4 

8.427 

8.03 

27.7 

11.889 

9.04 

416      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 
NITROGEN  BALANCE.  —  Stapleton. 


May  18 
19 
20 
21 
22 
23 


196.3  grams  contain 

7.08%  N. 

80.302  64.03        +        13.898  grams  nitrogen. 

80.302  grams  nitrogen.    77.928  grams  nitrogen. 

Nitrogen  balance  for  seven  days        =        +  2.374  grams. 
Nitrogen  balance  per  day  =       +  0.339  gram. 

Average  Intake. 

Calories  per  day 2809. 

Nitrogen  per  day 11.47  grams. 


With  this  subject,  the  total  intake  of  nitrogen  for  the 
seven  days'  period  was  80.302  grams.  The  output  of  nitro- 
gen through  the  urine  amounted  to -64.03  grams,  while  13.898 
grams  were  passed  out  through  the  f  seces,  making  a  total  out- 
put of  77.928  grams  of  nitrogen.  This  shows  a  plus  balance 
of  2.374  grams  of  nitrogen  for  the  seven  days,  indicating  a 
gain  to  the  body  of  0.339  gram  per  day.  The  fuel  value  of 
the  food  averaged  2809  calories  per  day,  while  the  daily  excre- 
tion of  metabolized  nitrogen  averaged  9.14  grams.  This  is  in 
close  agreement  with  the  average  daily  excretion  of  nitrogen 
through  the  urine  of  this  subject  for  the  last  two  months  of 
the  experiment,  viz.,  9.00  grams  of  nitrogen. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      417 

With  W.  L.  Anderson,  the  following  results  were  obtained : 

W.  L.  ANDERSON. 
Wednesday,  May  18, 1904. 


Breakfast.  — Banana  90  grams,  fried  rice  150  grams,  syrup  50  grams,  wheat  roll 

64  grams,  butter  11  grams,  coffee  150  grams,  cream  125  grams,  sugar  21 

grams. 
Lunch.  —  Tomato  soup  247  grams,  bread  19  grams,  butter  16.5  grams,  sweet 

potato  105  grams,  farina  croquette  115  grams,  syrup  60  grams,  coffee  150 

grams,  milk  50  grams,  sugar  14  grams- 
Dinner.  —  Consomme  250  grams,  bread  52  grams,  butter  20  grams,  Hamburg 

steak  117  grams,  boiled  potato  150  grams,  coffee  150  grams,  cream  50 

grams,  sugar  14  grams. 


Food.  Grams. 

Banana 90 

Cream    .  125  +  50  +  50    =  225 
Sugar     .    21  +  14  +  14    =      49 

Coffee    150  +  150  +  150    =  450 

Roll 64 

Butter      11  +  16.5  +  20    =      47.5 

Rice 150 

Syrup     .    .    .    50  +  60    =  110 

Tomato  soup 247 

Bread 19 

Sweet  potato       105 

Farina  croquette     ....  115 

Bread 62 

Consomme 250 

Hamburg  steak       ....  117 

Potato 150 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


Fuel  value  of  the  food    ....    2946  calories. 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

0.23 

= 

0.207  grams. 

X 

0.46 

= 

1.035 

X 

0.00 

= 

0.000 

X 

0.06 

= 

0.270 

X 

1.66 

ss 

1.063 

X 

0.16 

Xa 

0.071 

X 

0.75 

= 

1.125 

X 

0.024 

as 

0.026 

X 

0.41 

=a 

1.013 

X 

1.60 

— 

0.304 

X 

0.32 

= 

0.336 

X 

1.09 

as 

1.690 

X 

1.80 

=a 

0.936 

X 

0.38 

sr 

0.950 

X 

3.64 

= 

4.259 

X 

0.38 

— 

0570 

13.855  grams 

10.030 

27 


418      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


W.  L.  ANDERSON. 


Thursday,  May  19, 


Breakfast  — Banana  158  grams,  roll  122  grams,  butter  15  grams,  boiled  hominy 

160  grams,  syrup  48  grams,  coffee  150  grams,  cream  100  grams,  sugar  28 

grams. 
Lunch.  —  Bread  50  grams,  butter  12  grams,  fried  hominy  100  grams,  syrup  48 

grams,  boiled  onions  80  grams,  omelette  60  grams,  coffee  150  grams,  cream 

50  grams,  sugar  14  grams. 
Dinner.  —  Tomato  soup  200  grams,  bread  43  grams,  butter  10  grams,  potato  50 

grams,  baked  macaroni  202  grams,  coffee  150  grams,  sugar  14  grams, 

cream  25  grams. 


Food.  Grains. 

Roll 122 

Boiled  hominy 150 

Butter     .    .    .  15  +  12  +  10  =      37 

Banana 158 

Sugar.    ...  28+14  +  14=      56 

Cream     .    .     100  +  50  +  25  =  175 

Coffee .    .    .  150  +  150  +  150  =  450 

Syrup 48  +  48=      96 

Bread 50 

Potato 150 

Fried  hominy 100 

Onions 80 

Omelette 60 

Tomato  soup 200 

Bread 43 

Potato 50 

Baked  macaroni 202 

Total  nitrogen  in  food 

Total  nitrogen  in  urine 


Per  cent  Nitrogen. 

Total  Nitrogen. 

X 

1.54 

= 

1.879  grams. 

X 

0.20 

=r 

0.300 

X 

0.15 

= 

0.056 

X 

0.23 

— 

0.363 

X 

0.00 

= 

0.000 

X 

0.47 

= 

0.823 

X 

0.06 

=. 

0.270 

X 

0.024 

ss 

0.023 

X 

1.60 

= 

0.800 

X 

0.49 

— 

0.735 

X 

0.67 

— 

0.670 

X 

0.27 

— 

0.216 

X 

1.58 

=: 

0.948 

X 

0.53 

— 

1.060 

X 

1.74 

— 

0.748 

X 

0.38 

— 

0.190 

X 

0.93 

= 

1.879 

10.960  grams. 

10.150 

Fuel  value  of  the  food 


3013  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      419 


W.  L.  ANDERSON. 


Friday,  May  20,  1904. 


Breakfast.  —  Coffee  150  grams,  cream  25  grams,  sugar  14  grams,  roll  70  grams, 

butter  9  grams. 
Lunch.  —  Potato  100  grams,  butter  3  grams,  lima  beans  50  grams,  hominy  69 

grams,  syrup  48  grams,  coffee  150  grams,  cream  25  grams,  sugar  14  grams. 
Dinner.  —  Consomme  150  grams,  bread  28  grams,  butter  15  grams,  string  beans 

56  grams,  potato  200  grams,  rice  croquette  65  grams,  syrup  48  grams, 

coffee  150  grams,  sugar  14  grams,  cream  25  grams. 
Evening.  —  Beer  450  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Coffee      .      150 

+  150  +  150  = 

450 

X 

0.06 

= 

0.270  grams. 

Cream      .     .    25+    25+    25  = 

75 

X 

0.44 

= 

0.330 

Sugar.    .    .    14 

+    14+    14  = 

42 

X 

0.00 

= 

0.000 

Roll    .         .     . 

70 

x 

1.72 



1.204 

Butter     .    .    . 

.  9  +  3  +  15  = 

27 

X 

0.15 

I 

0.041 

Potato     .     .     . 

100 

x 

0.30 



0.300 

50 

x 

0.76 



0.380 

Fried  hominy 

69 

x 

0.67 



0.393 

Syrup 

48  4.  48  — 

96 

X 

0.024 

= 

0.023 

Consomme       . 

150 

x 

0.59 

— 

0885 

String  beans 

56 

x 

0.36 

_ 

0.202 

Potato 

200 

x 

0.34 



0.680 

Bread      .     .     . 

28 

x 

1.97 



0.552 

Rice  croquettes 

65 

x 

1.06 



0.689 

Beer    .... 

450 

x 

0.069 



0.311 

Total  nitrogen 

in  food 

6.260  grams. 

Total  nitroeren 

in  urine 

8.640 

Fuel  value  of  the  food    ....    1748  calories. 


420      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


W.  L.  ANDERSON. 


Saturday,  May  81, 1904. 


Breakfast.  —  Banana  73  grams,  bread  63  grams,  butter  7  grams,  coffee  150 

grams,  cream  50  grams,  sugar  28  grams. 
Lunch.  —  Potato  150  grams,  tomato  145  grams,  fried   Indian-meal  81  grams, 

syrup  48  grams,  coffee  150  grams,  sugar  21  grams,  cream  25  grams, 

water  ice  165  grams. 
Dinner.  —  Bean  soup  150  grams,  bread  29  grams,  butter  16  grams,  bacon  15 

grams,  fried  potato  150  grams,  cake  36  grams,  coffee  150  grams,  sugar  14 

grams,  cream  45  grams. 
Evening.  —  Beer  600  grama. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana    . 

73 

X 

0.23 

0.168  grams. 

Sugar  .    . 

.    .  28  +  21  +  14  = 

63 

X 

0.00        = 

0.000 

Cream 

.      50  +  25  +  45  = 

120 

X 

0.43        = 

0.516 

Bread  .    . 

.    . 

63 

X 

1.65        = 

1.040 

Butter  .    . 

.    .    .    .7  +  16- 

23 

X 

0.15        = 

0.035 

Coffee  .    . 

150  -f-  150  +  150  = 

450 

X 

0.06        - 

0.270 

Potato     .    , 

150 

X 

0.71 

1.065 

Tomato   . 

145 

X 

0.17 

0.247 

Fried  Indian-meal    

81 

X 

1.09        = 

0.883 

Syrup  .    . 

48 

X 

0.024      = 

0.012 

Water  ice    . 

165 

X 

0.012      = 

0.020 

Bean  soup 

150 

X 

1.21        = 

1.815 

Bread.    .    , 

29 

X 

1.62        = 

0.470 

Bacon  .    . 

15 

X 

3.05        = 

0.458 

Fried  potato 

150 

X 

0.60        = 

0.900 

Cake    .    . 

36 

X 

0.86        = 

0.310 

Beer    .    .    . 

600 

X 

0.069      = 

0.414 

Total  nitrogen 

in  food  . 

8.623  grams. 

Total  nitrogen 

in  urine 

8.460 

Fuel  value  of  the  food 


2393  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       421 


•W.  L.  ANDERSON. 


Sunday,  May  %%,  1904. 


Breakfast.  —  Oatmeal  200  grams,  sugar  28  grams,  coffee  150  grams,  roll  60  grams, 

butter  6  grams. 
Lunch.  —  Fried  rice  140  grams,  syrup  48  grams,  potato  100  grams,  macaroni 

155  grams,  boiled  onions  80  grams,  butter  5  grams,  coffee  150  grams, 

cream  25  grams,  sugar  14  grams,  ice  cream  185  grams,  cake  34  grams. 
Dinner.  —  Cream  of  celery  soup  150  grams,  mashed  potato  134  grams,  butter  1 1 

grams,  spinach  100  grams,  strawberry  short-cake  185  grams,  cream  70 

grams,  sugar  28  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Roll     .... 

60 

X 

1.67 

= 

1.002  grams. 

Oatmeal  .    .    . 

200 

X 

0.43 

= 

0.860 

Sugar.    .    .    . 

28  -f-  14  4-  28  = 

70 

X 

0.00 

= 

0.000 

Coffee      .    .  150  +  150  +  150  = 

450 

X 

0.06 

= 

0.270 

Butter      .    .     . 

6  +  5  +  11  = 

22 

X 

0.16 

= 

0.033 

Potato     .    .    . 



100 

X 

0.30 

SB 

0.300 

Macaroni     .    . 

155 

X 

0.46 

= 

0.713 

Cream     .     .     . 

.    .  25  +  70  = 

95 

X 

0.45 

= 

0.428 

Onions     .     .     . 

80 

X 

0.25 

-3 

0.200 

Fried  rice    .    . 

140 

X 

0.75 

= 

1.050 

Ice  cream     .    . 

185 

X 

0.53 

=: 

0.981 

Cake    .... 

34 

X 

1.20 

= 

0.408 

Syrup  .... 

48 

X 

0.024 

= 

0.012 

Cream  of  celery 

soup    .    .    .    . 

160 

X 

0.33 

= 

0.496 

Mashed  potato 

134 

X 

0.37 

as 

0.496 

Short-cake  .     . 

185 

X 

0.50 

= 

0.926 

Spinach  .    .    . 

100 

X 

0.55 

= 

0.560 

Total  nitrogen 

in  food  . 

8.723  grams. 

Total  nitrogen 

in  urine 

7.960 

Fuel  value  of  the  food    ....    2812  calories. 


422      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


W.  L.  ANDERSON. 


Monday,  May  23,  1904. 


Breakfast.  —  Banana  115  grams,  wheat  griddle  cakes  87  grams,  syrup  48  grams, 
butter  7  grams,  coffee  150  grams,  sugar  28  grams,  cream  50  grams. 

Lunch.  —  Fried  potato  100  grams,  rice  croquette  115  grams,  syrup  48  grams, 
apple  sauce  125  grams,  coffee  150  grams,  sugar  14  grams. 

Dinner.  —  Macaroni  270  grams,  potato  croquette  184  grams,  coffee  150  grams, 
sugar  14  grams,  water  ice  154  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen, 

Banana   .    .    . 

115 

X 

0.23 

ss 

0.265  grams. 

Coffee.    .    .150+150+150  = 

450 

X 

0.06 

= 

0.270 

Sugar.    .    .  28 

+    14+    14  = 

56 

X 

0.00 

= 

0.000 

Cream      .    .    . 

50 

X 

0.45 

= 

0.225 

Griddle  cakes  . 

87 

X 

0.91 

— 

0.792 

Syrup.    .    .    . 

.    .  48  +  48  - 

96 

X 

0024 

=: 

0.023 

Butter     .    .    . 

7 

X 

0.15 

= 

0.011 

Apple  sauce     . 

125 

X 

0.020 

r= 

0.025 

Rice  croquette  . 

115 

X 

0.61 

= 

0.702 

Fried  potato     . 

100 

X 

0.60 

— 

0.600 

Macaroni     .     . 

270 

X 

0.87 

— 

2.349 

Potato  croquette 

134 

X 

0.77 

= 

1.032 

Water  ice    .    . 

154 

X 

0.006 

= 

0.009 

Total  nitrogen 

in  food  . 

6.303  grams. 

Total  nitrogen 

in  urine 

7.490 

Fuel  value  of  the  food    ....    2224  calories. 


PHYSIOLOGICAL  ECONOMY   IN  NUTRITION       423 


W.  L.  ANDERSON. 


Tuesday,  May  %  1904. 


Breakfast.  —  Fried  rice  115  grams,  syrup  48  grams,  roll  60  grams,  butter  14 

grams,  coffee  150  grams,  sugar  14  grams. 
Lunch.  —  Celery  soup  150  grams,  farina  croquette  108  grams,  syrup  48  grams, 

fried  potato  200  grams,  bread  22  grams,  butter  7  grams,  coffee  150  grams, 

sugar  14  grams. 
Dinner.  —  Fried  potato  200  grams,  cream  pie  167  grams,  coffee  150  grams, 

cream  25  grams,  sugar  14  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.  Total  Nitrogen. 

Fried  rice    .    . 

115 

X 

0.36 

as 

0.414  grams. 

Coffee      .    150  -f 

150  +  150    = 

450 

X 

0.06 

= 

0.270 

Roll     .... 



60 

X 

1.64 

= 

0.984 

Butter     .    .    . 

.    .14  +  7    - 

21 

X 

0.15 

= 

0.032 

Sugar  ...     14 

+  14  +  14    = 

42 

X 

0.00 

=r 

0.000 

Syrup.    .    .     . 

.     48  +  48    - 

96 

X 

0.024 

= 

0.023 

Celery  soup      . 

150 

X 

0.48 

= 

0.720 

Farina  croquette 

108 

X 

0.74 

= 

0.799 

Fried  potato     . 

200 

X 

0.26 

= 

0.520 

Bread  .... 

22 

X 

1.66 

=. 

0.365 

Fried  potato     . 

200 

X 

0.46 

= 

0.920 

Cream  pie    .     . 

167 

X 

0.93 

— 

1.563 

Cream     .    .    . 

25 

X 

0.45 

— 

0.113 

Total  nitrogen  in  food   

6.713  grams. 

Total  nitrogen 

in  urine 

6.600 

Fuel  value  of  the  food    ....    2324  calories. 


424      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


NITROGEN  BALANCE.  —  W.  L.  Anderson. 

Nitrogen  Output. 

Taken  in.  Nitrogen  in  Urine.  Weight  of  Faeces  (dry). 


May  18 

13.855  grams. 

10.03  grams. 

42.3 

19 

10.960 

10.15 

20 

6.260 

8.64 

17.5 

21 

8.623 

8.46 

.  .  . 

22 

8.723 

7.96 

42.7 

23 

6.303 

7.49 

41.0 

24 

6.713 

6.60 

29.2 

172.7  grams  contain 

6.30  %N. 

61.437  59.33        +        10.880  grams  nitrogen 

61.437  grams  nitrogen.     70.210  grams  nitrogen. 

Nitrogen  balance  for  seven  days    =    —8.773  grams. 
Nitrogen  balance  per  day  =    —1.253  grams. 


Average  Intake. 

Calories  per  day 2494. 

Nitrogen  per  day 8.777  grams. 


PHYSIOLOGICAL   ECONOMY  IN  NUTRITION       425 

Here,  we  find  a  minus  balance  of  8.773  grains  of  nitrogen 
for  the  seven  days'  period.  The  total  intake  of  nitrogen 
amounted  to  61.437  grams,  while  there  were  excreted  through 
the  urine  59.33  grams,  and  through  the  fseces  10.880  grams 
of  nitrogen,  making  a  total  output  of  70.210  grams  as  con- 
trasted with  an  intake  of  61.437  grams  of  nitrogen.  This 
loss  of  body  material  is  to  be  attributed  to  the  small  fuel 
value  of  the  food, —  only  2494  calories  as  the  day's  average, 
-though  perhaps  in  part  to  the  relatively  small  intake  of 
nitrogen.  In  this  connection  it  is  to  be  noted  that  the  average 
daily  excretion  of  metabolized  nitrogen  for  the  seven  days' 
period  amounted  to  only  8.777  grams,  while  the  average  daily 
excretion  for  the  last  two  months  of  the  experiment  was  as 
high  as  10.07  grams.  Undoubtedly,  the  subject  did  not  eat 
as  much  food  during  the  week  of  this  balance  trial  as  was 
needed  to  maintain  equilibrium,  under  the  conditions  of  bodily 
activity  then  prevailing. 

The  same  statement  applies  to  Mr.  Bellis,  whose  balance 
trial  likewise  shows  a  deficiency  of  ingested  nitrogen  over 
the  nitrogen  output.  Here,  however,  the  deficiency  is  more 
manifestly  due  to  the  small  fuel  value  of  the  daily  food,  which 
averaged  only  2174  calories.  Bellis  showed  an  average  daily 
excretion  of  metabolized  nitrogen  amounting  to  8.45  grams 
for  the  last  six  weeks  of  the  experiment,  while  in  the  balance 
period  the  excretion  of  metabolized  nitrogen  was  8.19  grams 
per  day.  The  daily  intake  of  nitrogen  in  the  food,  however, 
averaged  only  7.76  grams,  obviously  too  small  a  quantity  to 
meet  the  wants  of  the  body,  especially  with  the  low  fuel  value 
of  the  food.  It  is  quite  plain  that  during  the  week  of  this 
balance  trial,  the  amount  of  food  consumed  was  not  equal  to 
the  necessities  of  the  body,  neither  was  it  equal  in  nitrogen 
or  fuel  value  to  what  «the  subject  had  been  taking  during  the 
last  few  months  of  the  experiment,  and  on  which  he  had  prac- 
tically maintained  body-weight  for  at  least  the  last  month  of 
the  experiment.  It  is  further  noticeable  that  during  the  bal- 
ance week  the  body-weight  dropped  off  somewhat. 


426      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

Owing  to  the  absence  of  Dr.  Callahan  from  New  Haven 
during  this  period,  no  attempt  was  made  to  determine  exper- 
imentally whether  he  was  in  nitrogen  equilibrium  or  not. 

The  following  tables  give  the  data  in  the  experiment  with 
Bellis :  - 

BELLIS. 

Wednesday,  May  18,  1904* 


Breakfast.  —  Banana  94  grams,  wheat  roll  53  grams,  butter  11  grams,  coffee 

150  grams,  cream  75  grams,  sugar  21  grams. 
Lunch.  —  Soup  150  grams,  farina  croquette  100  grams,  syrup  50  grams,  string 

beans  75  grams,  fried  sweet  potato  117  grams,  bread  36  grams,  butter  7 

grams,  coffee  150  grams,  sugar  14  grams. 
Dinner.  —  Hamburg  steak  53  grams,  potato  250  grams,  spinach  100  grams,  bread 

55  grams,  butter  10  grams,  coffee  150  grams,  cream  75  grams,  sugar  21 

grams,  apple  pie  142  grams. 


Food. 


Grams.  Per  cent  Nitrogen.    Total  Nitrogen. 


Banana 94 

Cream     ....     75  +  75    =  150 
Sugar      .     .     21  +  14  +  21    =      56 

Coffee     .    150  +  150  +  150    =  450 

Roll  (wheat) 53 

Butter      .     .    .  11  +  7  +  10    =  28 

Soup 150 

Farina  croquette 100 

Fried  sweet  potato 117 

String  beans 75 

Syrup 50 

Bread 36 

Hamburg  steak 53 

Potato 250 

Spinach ioo 

Bread 55 

Apple  pie 142 

Total  nitrogen  in  food 
Total  nitrogen  in  urine 


X 
X 

0.23 
0.46 

— 

0.216  grams. 
0.690 

X 

0.00 

— 

0.000 

X 

0.06 

— 

0.270 

X 

1.66 

— 

0.880 

X 

0.15 

= 

0.042 

X 

0.41 

— 

0.615 

X 

1.09 

— 

1.090 

X 

0.32 

— 

0.374 

X 

0.34 

= 

0.255 

X 

0.024 

— 

0.012 

X 

1.60 

— 

0.576 

X 

3.64 

— 

1.929 

X 

0.38 

— 

0.950 

X 

0.53 

— 

0.530 

X 

1.80 

— 

0.990 

X 

»0.43 

ss 

0.611 

10  030  grams 

,     8.350 

Fuel  value  of  the  food    ....    2686  calories. 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION       427 


BELLIS. 


Thursday,  May  19,  1904. 

Breakfast.  —  Banana  155  grams,  roll  53  grams,  butter   10  grams,  coffee  150 

grams,  sugar  28  grams,  cream  70  grams. 
Lunch.  —  Fried  hominy  60  grams,  syrup  48  grams,  potato  100  grams,  boiled 

onion  82  grams,  coffee    150  grams,  cream   35  grams,  sugar  21   grams, 

bread  pudding  134  grams. 
Dinner.  —  Tomato   soup  200  grams,  macaroni  75  grams,  mashed   potato   54 

grams,  spinach  70  grams,  boiled  Indian-meal  100  grams,  coffee  150  grams, 

cream  80  grams,  sugar  21  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Roll     

53 

X 

1.54 

= 

0.816  grams. 

Banana    

155 

X 

0.23 

S3 

0.357 

Butter      

10 

X 

0.15 

SS 

0.015 

Coffee      .    150  +  150+150    = 

450 

X 

0.06 

— 

0.270 

Sugar  .     .      28  +    21  +    21     = 

70 

X 

0.00 

= 

0.000 

Cream      .     70  +    35  +    80    - 

185 

X 

0.47 

= 

0.870 

Potato      

100 

X 

0.49 

rr 

0.490 

Fried  hominy  

60 

X 

0.67 

= 

0.402 

Boiled  onion     

82 

X 

0.27 

= 

0.221 

Bread  pudding      

134 

X 

0.28 

= 

0.375 

Syrup      

48 

X 

0.024 

= 

0.012 

Tomato  soup    

200 

X 

0.53 

=r 

1.060 

Macaroni      

75 

X 

0.93 

= 

0.698 

Mashed  potato      

54 

X 

0.38 

= 

0.205 

Spinach   

70 

X 

0.56 

— 

0.392 

Boiled  Indian-meal    

100 

X 

0.20 

a 

0.200 

Total  nitrogen 

in  food 

6.383  grams 

Total  nitrogen 

in  urine 

9.600 

Fuel  value  of  the  food    ....    2076  calories. 


428       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


BELLIS. 


Friday,  May  20,  1904. 


Breakfast.  —  Orange  150  grams,  roll   57   grams,  butter  17  grams,  coffee   159 

grams,  sugar  14  grams. 
Lunch.  —  .Fried  farina  74  grams,  syrup  48  grams,  potato  250  grams,  lima  beans 

50  grams,  coffee  150  grams,  sugar  14  grams. 
Dinner.  —  Rice  croquette  92  grams,  syrup  48  grams,  string  beans  93  grams, 

mashed  potato  352  grams,  bread  40  grams,  butter  8  grams,  coffee  150 

grams,  sugar  14  grams. 
Evening.  —  Beer  450  grams. 


Food. 

Grams. 

Per  cent  Nitrogen.      Total  Nitrogen. 

Orange     .     .     . 

150 

X 

0.20 

=        0.300  grams. 

Roll     .    .     .    . 

57 

X 

1.72 

0.980 

Coffee      .    150 

+  150  +  150    = 

450 

X 

0.06 

=        0.270 

Sugar       .      14 

+    14+    14    = 

42 

X 

0.00 

=        0.000 

Butter      .     .     . 

.  17  +     8    = 

25 

X 

0.15 

=        0.038 

Potato      .    .    . 

250 

X 

0.30 

=        0.750 

Lima  beans 

50 

X 

0.76 

=        0.380 

Fried  farina      . 

74 

X 

0.57 

=        0.422 

Syrup      .    .    . 

.    48  +  48    = 

96 

X 

0.024 

0.023 

String  beans    . 

93 

X 

0.36 

=        0.335 

Bread       .    .    . 

40 

X 

1.97 

0.788 

Mashed  potato 

352 

X 

0.34 

=        1.197 

Rice  croquette 

92 

X 

1.06 

=        0.975 

Beer   .... 

450 

X 

0.069 

=        0.311 

Total  nitrogen 

in  food 

.     .      6.769  grams. 

Total  nitrogen 

in  urine 

.     .     10.670 

Fuel  value  of  the  food 


1980  calories. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       429 


BELLIS. 


Saturday,  May  21,  1904. 


Breakfast  —  Banana  69  grams,  baked  potato  57  grams,  bread  59  grams,  butter 

8  grams,  coffee  150  grams,  sugar  14  grams. 
Lunch. — Fried  Indian-meal  80  grams,  syrup  48  grams,  potato  croquette  152 

grams,  tomato  147  grams,  coffee  150  grams,  sugar  14  grams,  water  ice 

163  grams. 
Dinner.— Bean   soup  150  grams,  bacon  13  grams,  fried  egg  50  grams,  fried 

potato   206  grams,  lettuce   salad  45  grams,  bread   38  grams,  butter  8 

grams,  coffee  150  grams,  sugar  14  grams. 
Evening.  —  Beer  600  grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana   

69 

X 

0.23 

= 

0.159  grams. 

Bread  

59 

X 

1.65 

— 

0.974 

Coffee      .    150  +  150  +  150    = 

450 

X 

0.06 

— 

0.270 

Sugar.     .      14+    14+    14     = 

42 

X 

0.00 

= 

0.000 

Baked  potato   

57 

X 

0.40 

3 

0.228 

Butter      ....    8  +      8    = 

16 

X 

0.15 

= 

0.024 

Potato  croquette       

152 

X 

0.71 

3 

1.079 

Tomato    

147 

X 

0.17 

= 

0.250 

Fried  Indian-meal     

80 

X 

1.09 

3 

0.872 

Syrup      

48 

X 

0.024 

= 

0.012 

Water  ice    

163 

X 

0.012 

= 

0.020 

Bread  

38 

X 

1.62 

3 

0.616 

Bacon      

13 

X 

3.05 

— 

0.397 

Fried  egg     

50 

X 

2.27 

3 

1.135 

Bean  soup    

150 

X 

1.21 

i= 

1.815 

Lettuce  salad    

45 

X 

0.21 

= 

0.095 

Fried  potato     

206 

X 

0.60 

— 

1.236 

Beer    

600 

X 

0.069 

= 

0.414 

Total  nitrogen 

in  food  . 

9.596  grams. 

Total  nitrogen 

in  urine 

8.460 

Fuel  value  of  the  food    ....    2071  calories. 


430      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


BELLIS. 


Sunday,  May  88,  1904. 


Breakfast.  —  Orange  100  grams,  oatmeal  100  grams,  roll  50  grams,  butter  8 

grams,  coffee  150  grams,  cream  40  grams,  sugar  21  grams. 
Lunch.  —  Macaroni  112  grams,  potato  200  grams,  onions  143  grams,  coffee  150 

grams,  sugar  7  grams,  ice  cream  170  grams,  cake  31  grams. 
Dinner.  —  Cream  of  celery  soup  150  grams,  mashed  potato  182  grams,  spinach 

100  grams,  coffee  150  grams,  sugar  7  grams,  strawberry  short-cake  97 

grams. 


Food. 

Grams. 

Per  Cent  Nitrogen. 

Total  Nitrogen. 

Orange    . 

100 

X 

0.20 

= 

0.200  grams. 

Roll     .    . 

50 

X 

1.67 

— 

0.835 

Butter     . 

8 

X 

0.15 

_ 

0.012 

Oatmeal  . 

100 

X 

0.43 

— 

0.430 

Coffee      . 

150+150  +  160    = 

450 

X 

0.06 

— 

0.270 

Sugar  .    . 

21+     7+     7    = 

35 

X 

0.00 

= 

0.000 

Cream     . 

40 

X 

0.45 

— 

0.180 

Macaroni 

112 

X 

0.46 

—  . 

0.515 

Potato     . 

200 

X 

0.30 

-  — 

0.600 

Onions     . 

143 

X 

0.25 

— 

0.358 

Ice  cream 

170 

X 

0.53 

_ 

0.901 

Cake  .    . 

31 

X 

1.20 

_ 

0.372 

Cream  of  Celery  soup  .     .     .     . 

150 

X 

0.33 

_ 

0.495 

Mashed  potato     

182 

X 

0.37 

_ 

0.673 

Spinach   . 

100 

X 

0.55 

— 

0.550 

Strawberry 

short-cake  .... 

97 

X 

0.50 

JB 

0.485 

Total  nitrogen 

in  food 

.    6.876  grams. 

Total  nitrogen 

in  urine 

7.710 

Fuel  value  of  the  food 


1929  calories. 


PHYSIOLOGICAL  ECONOMY   IN  NUTRITION      431 


BELLIS. 


Monday,  May  <23,  1904. 


Breakfast. — Banana  219  grams,  coffee  150  grams,  cream  80  grams,  sugar  28 

grams. 
Lunch.  —  Rice  croquette  143  grams,  syrup  45  grams,  potato  200  grams,  coffee 

150  grams,  sugar  7  grams,  apple  sauce  250  grams. 
Dinner.  —  Vegetable  soup  150  grams,  bacon  37  grams,  string  beans  100  grams, 

potato  101  grams,  macaroni  86  grams,  coffee  150  grams,  water  ice  184 

grams. 


Food. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Banana    .          

219 

X 

0.23 

= 

0.504  grams. 

Cream     

80 

X 

0.45 

= 

0.360 

Sugar      ....       28  +  7    = 

35 

X 

0.00 

= 

0.000 

Coffee      .    160+150+150    = 

450 

X 

0.06 

— 

0.270 

Apple  sauce     

250 

X 

0.02 

= 

0.050 

Rice  croquette      

143 

X 

0.61 

= 

0.872 

Syrup  

45 

X 

0.024- 

= 

0.011 

Potato      

200 

X 

0.60 

= 

1.200 

Macaroni      

86 

X 

0.87 

= 

0.748 

Vegetable  soup     

150 

X 

0.70 

= 

1.050 

Bacon      

37 

X 

3.28 

= 

1.214 

String  beans     

100 

X 

0.22 

= 

0.220 

Potato  croquette  

101 

X 

0.77 

= 

0.778 

Water  ice     

184 

X 

0.006 

= 

0.011 

Total  nitrogen 

in  food  . 

7.288  grams. 

Total  nitrogen 

in  urine 

5.980 

Fuel  value  of  the  food    ....    2226  calories. 


432       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 


BELLIS. 


Tuesday,  May  %4,  1904. 


Breakfast.  —  Orange  100  grams,  baked  potato  138  grams,  butter  5  grams,  coffee 

150  grams,  sugar  14  grams. 
Lunch.  —  Celery  soup  150  grams,  farina  croquette  91  grams,  syrup  48  grams, 

boiled  onions  110  grams,  potato  200  grams,  stewed  prunes  113  grams. 
Dinner.  —  Tomato  soup  150  grams,  farina  croquette  107  grams,  syrup  48  grams, 

potato  200  grams,  spinach  180  grams,  cream  pie  140  grams. 


Pood. 

Grams. 

Per  cent  Nitrogen. 

Total  Nitrogen. 

Orange    .    .     . 

......     100 

X 

0.20 

= 

0.200  grams. 

Baked  potato   . 

138 

X 

0.25 

= 

0.345 

Coffee  .... 

150 

X 

0.06 

55 

0.090 

Sugar  .... 

14 

X 

0.00 

— 

0.000 

Butter     .     .     . 

5 

X 

0.15 

= 

0.008 

Boiled  onions  . 

110 

X 

0.30 

— 

0.330 

Celery  soup 

150 

X 

0.48 

= 

0.720 

Potato      .    .    . 

200 

X 

0.26 

= 

0.520 

Farina  croquette 

91 

X 

0.74 

— 

0.673 

Syrup      .     .     . 

.    48  +  48    =      96 

X 

0.024 

— 

0.023 

Stewed  prunes 

113 

X 

0.17 

— 

0.192 

Spinach  .    .    . 

180 

X 

0.54 

— 

0.972 

Tomato  soup    . 

150 

X 

0.19 

— 

0.285 

Potato      .    .    . 

200 

X 

0.46 

= 

0.920 

Farina  croquette 

107 

X 

0.76 

— 

0.813 

Cream  pie    .    . 

140 

X 

0.93 

as 

1.302 

Total  nitrogen  in  food  . 

7.393  grams. 

Total  nitrogen  in  urine 

6.610 

Fuel  value  of  the  food    ,  .    2254  calories. 


PHYSIOLOGICAL   ECONOMY   IX   NUTRITION      433 


NITROGEN  BALANCE.  —  Bellis. 

• 

Nitrogen  Output. 

Taken  in.  Nitrogen  in  Urine.     Weight  of  Fseces  (dry). 

May  18  10.030  grams.         8.35  grams. 

19  6.383  9.60 

20  6.769  10.67 

21  9.596  8.46  51.0  grams. 

22  6.876  7.71  46.0 

23  7.288  5.98  27.2 

24  7.393  6.61  67.5 

181.7  grams  contain 

6.38%  N. 

64.335  57.38          +       11.592  grams  nitrogen 

54.335  grams  nitrogen.      68.972  grams  nitrogen. 

Nitrogen  balance  for  seven  days  —        —14.637  grams. 
Nitrogen  balance  per  day  =          —2.091  grams. 

Average  Intake. 

Calories  per  day 2174. 

Nitrogen  per  day 7.762  grams. 


434       PHYSIOLOGICAL   ECONOMY  IN   NUTRITION 

THE  PHYSICAL  CONDITION  OF  THE  SUBJECTS. 

Having  considered  the  marked  decline  in  the  extent  of  pro- 
teid  metabolism  which  these  subjects  have  exhibited  for  a 
period  of  five  months,  and  having  shown  the  possibility  of 
their  maintaining  body-weight  and  nitrogen  equilibrium  on  a 
low  proteid  intake,  coupled  with  a  relatively  small  amount 
(low  fuel  value)  of  non-nitrogenous  food,  it  is  appropriate  to 
consider  next  their  physical  condition  under  this  changed 
mode  of  living.  So  much  has  been  written  upon  the  necessity 
of  a  rich  proteid  diet,  with  a  corresponding  rate  of  proteid 
metabolism,  for  the  maintenance  of  bodily  strength  and  vigor, 
that  it  becomes  a  question  of  vital  importance  to  obtain  data 
bearing  upon  the  effect  of  a  lowered  proteid  intake  upon 
bodily  strength.  If,  as  is  so  widely  believed,  diminishing  the 
daily  proportion  of  proteid  food  below  the  standards  set  by 
Voit  and  other  physiologists  will  result  in  a  weakening  of  the 
muscles  of  the  body,  in  decreasing  the  strength,  vigor,  and 
endurance  of  the  individual,  then  obviously  physiological 
economy  in  this  direction  would  in  the  long  run  be  uneconom- 
ical, and  indeed  injurious.  The  maintenance  of  body-weight 
and  of  nitrogen  equilibrium  on  a  small  amount  of  proteid 
food  would  count  for  little,  when  compared  with  a  gradual  loss 
of  bodily  strength  and  vigor. 

It  was  truly  a  great  surprise  when  the  systematic  strength 
tests  applied  month  after  month  to  the  soldiers  indicated  a 
marked  gain  in  muscular  power,  which  seemingly  increased 
as  the  rate  of  proteid  metabolism  diminished,  coincident  with 
the  decrease  in  the  amount  of  proteid  food  fed.  The  dyna- 
mometer tests  were  applied  primarily  to  make  sure  there  was 
no  falling  off  in  strength,  and  when  the  marked  gains  already 
referred  to  were  recorded,  it  was  thought  at  first  that  they 
must  be  the  result  mainly  of  the  systematic  training  the  sol- 
diers were  undergoing  in  the  gymnasium.  Undoubtedly,  this 
daily  training,  with  the  more  regular  and  systematic  methods 
of  living,  did  contribute  in  some  measure  to  the  beneficial  re- 
sults obtained,  but  as  the  improvement  and  general  gain  in 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      435 

strength  became  more  and  more  apparent,  it  was  equally  clear 
there  were  other  factors  involved  than  mere  training. 

The  opportunity  presented  by  the  present  subjects  therefore 
was  particularly  desirable.  These  men  had  been  in  training 
for  many  months,  some  of  them  for  several  years,  and  natu- 
rally had  acquired  a  high  degree  of  proficiency  in  all  kinds  of 
athletic  work,  in  the  handling  of  themselves  and  in  the  hand- 
ling of  the  apparatus,  by  use  of  which  the  strength  tests 
are  made. 

The  tests,  etc. ,  were  applied  exactly  in  the  same  manner  as 
in  the  case  of  the  soldier  detail,  description  of  which  will  be 
found  on  pages  259  and  260. 

The  following  tables  give  the  results  of  the  tests  —  made  at 
the  Yale  Gymnasium,  and  reported  by  Dr.  Anderson  —  from 
January  to  June,  for  the  eight  men.  It  will  be  noted,  how- 
ever, that  the  record  of  Mr.  Bellis  is  incomplete.  This  was 
owing  to  an  injury  to  his  hand,  which  prevented  his  working 
with  the  apparatus  during  the  months  of  May  and  June. 

The  results  presented  by  these  tables  are  very  important  and 
suggestive.  Every  man,  without  exception,  showed  a  decided 
improvement  in  his  muscular  power  as  measured  by  the 
strength  tests.  With  many  of  the  men  the  gain  was  progres- 
sive, with  others  there  was  noticeable  —  as  in  the  case  of  W. 
L.  Anderson  and  G.  W.  Anderson  in  the  March  test  —  a  drop 
in  some  one  test.  This  could  generally  be  explained  by  some 
temporary  cause.  Thus,  the  March  test  taken  by  W.  L. 
Anderson  was  at  a  time  when  he  was  under  great  strain  in 
connection  with  an  intercollegiate  meet,  etc.  However,  it  is 
clear  from  the  figures  presented  that  all  these  men,  though 
living  on  a  greatly  reduced  amount  of  proteid  food,  and  with 
certainly  no  increase  in  the  quantity  of  non-nitrogenous  food, 
showed  at  the  end  of  the  experiment  a  decided  gain  in  muscu- 
lar power.  Note  for  example  the  great  gain  in  strength  shown 
by  Schenker ;  in  January  his  dynamometer  tests,  etc.,  indicated 
a  total  of  5728,  while  at  the  close  of  the  experiment  in  June 
his  record  was  7135.  Again,  Bellis  increased  from  5993  to 
8165,  and  W.  L.  Anderson  from  6016  to  9472.  Further,  the 


436      PHYSIOLOGICAL  ECONOMY  LN*   XUTRIT: 


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PHYSIOLOGICAL  ECONOMY  IX  XUTRITIOX      437 


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438      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

men  all  agree  in  the  good  effect  the  changed  conditions  have 
had  upon  them,  and  they  have,  without  exception,  been  able  to 
do  their  athletic  work  and  maintain  their  athletic  supremacy. 

Naturally,  in  the  case  of  these  men  the  gain  in  strength 
recorded  cannot  be  assigned  to  systematic  training.  The  only 
change  in  their  mode  of  living  which  can  in  any  sense  be  con- 
sidered as  responsible  for  the  improvement  is  the  change  in 
diet.  The  main  fact  to  be  emphasized,  however,  is  that  these 
men — trained  athletes,  accustomed  to  living  on  relatively 
large  amounts  of  proteid  food  —  for  a  period  of  five  months 
reduced  their  intake  of  proteid  food  more  than  fifty  per  cent 
without  loss  of  bodily  strength,  but,  on  the  contrary,  with  a 
marked  improvement  in  their  muscular  power. 

Most  striking  is  this  gain  in  strength  when  compared  with 
the  very  marked  decline  in  the  rate  of  proteid  metabolism. 
Thus,  in  the  case  of  Jacobus,  the  excretion  of  metabolized 
nitrogen  was  reduced  to  7.43  grams  per  day  as  the  average  for 
the  last  two  months  of  the  experiment,  yet  his  strength  test 
showed  an  increase  from  4548  in  January  to  5667  for  June. 
Further,  it  must  be  recalled  that  an  excretion  of  7.43  grams  of 
nitrogen  means  the  metabolism  of  only  46.4  grams  of  proteid 
matter.  Similarly,  in  the  case  of  Donahue,  a  very  active  man 
whose  work  on  the  Varsity  basket-ball  team  called  for  vigor- 
ous exercise,  his  strength  test  rose  from  4584  to  5917  on  a 
daily  diet  which  led  to  the  metabolism  of  only  7.39  grams  of 
nitrogen  per  day,  or  about  46  grams  of  proteid  matter.  Fur- 
ther, Donahue  frequently  referred  to  the  far  greater  freedom 
from  fatigue  he  experienced  on  the  low  proteid  diet,  and  he 
was  clearly  conscious  of  a  distinct  improvement  in  his  physical 
condition. 

The  following  letter  from  Dr.  Anderson,  the  Director  of  the 
Yale  Gymnasium,  gives  his  estimate  of  the  men  at  the  end  of 
the  first  three  months  of  the  experiment : 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      439 

YALE  UNIVERSITY  GYMNASIUM,  NEW  HAVEN,  CONN., 

April  12,  1904. 

Professor  RUSSELL  H.  CHITTENDEN, 
Director  of  the  Sheffield  Scientific 
School,  Tale  University. 

DEAR  SIR,  —  Herewith  find  a  brief  report  of  the  physical  con- 
dition and  ability  of  the  eight  Yale  students  who  are  taking  the 
special  diet  while  engaged  in  active  exercise. 

These  men,  with  one  exception,  Dr.  Callahan,  are  experts  in 
their  special  lines  of  avocation. 

Mr.  G.  W.  ANDERSON  is  a  foot-ball,  base-ball,  and  basket-ball 
player,  as  well  as  a  crew  man  (not  Varsity),  well  built  and 
an  all  round  athlete. 

Mr.  W.  L.  ANDERSON,  a  "  Y"  athlete  (hurdler),  the  captain  of 
the  Yale  Gymnastic  Team,  University  Gymnastic  Champion, 
and  American  Collegiate  Gymnastic  Champion. 

Mr.  H.  S.  BELLIS,  a  member  of  the  Y.  G.  A.,  a  gymnast  and 
acrobat  and  in  constant  training. 

Dr.  W.  H.  CALLAHAN,  Medical  Assistant  at  the  Gymnasium, 
in  daily  practice  in  the  gymnasium;  bowling,  hand-ball, 
and  running. 

Mr.  M.  DONAHUE,  a  very  muscular  and  versatile  athlete,  a  foot- 
ball player  and  a  Varsity  basket-ball  player. 

Mr.  C.  S.  JACOBUS,  a  "  Y"  athlete,  a  noted  long-distance  man, 
and  one  of  the  best  University  runners. 

Mr.  H.  R.  SCHENKER,  an  active  member  of  the  Y.  G.  A.,  a 
point  winner  and  intercollegiate  competitor  in  gymnastics. 

Mr.  JOHN  STAPLETON,  a  wrestler  and  gymnast.  A  professional, 
a  man  of  large  body  and  great  strength. 

These  eight  men  are  in  constant  practice  and  in  the  "  pink  of 
condition."  They  were  in  "training  form"  when  they  began  the 
changed  diet.  All  have  lost  in  weight,  especially  Dr.  Callahan, 
who  has  dropped  from  204  pounds  to  185  pounds  in  two  mouths. 
Dr.  Callahan  is  not  an  athlete,  but  is  a  vigorous  worker  in  the 
gymnasium,  being  in  daily  and  constant  practice.  He  is  liberally 
supplied  with  adipose  tissue  and  can  well  afford  to  drop  in 
weight. 


440       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

As  to  the  loss  of  weight  in  the  other  cases,  it  would  not  be  wise 
to  attribute  this  to  the  diet  alone.  We  find  that  most  athletes  who 
represent  the  University  in  the  big  contests  lose  in  body-weight, 
but  I  attribute  this  loss  as  much  to  worry  and  responsibility  as  to 
strict  bodily  activity. 

These  students  are  in  a  different  class  from  the  soldiers,  first, 
because  they  are  well  educated  young  men,  secondly,  because  their 
development  was  towards  a  specific  end,  the  attainment  of  strength 
and  skill  as  representative  Yale  athletes,  and  thirdly,  on  account 
of  college  requirements  of  fifteen  hours  per  week,  which  time 
stands  for  study  and  laboratory  attendance  aside  from  the  recita- 
tions. We  have  here  a  double  drain  on  the  body  energy.  All 
mental  work  is  expensive,  hence  the  demand  upon  the  corporeal 
machinery  has  been  very  constant  and  strenuous. 

I  notice  little  change  in  the  condition  of  the  men  over  that  of  a 
year  ago,  when  I  had  most  of  them  with  me  and  under  like  physical 
training. 

In  the  case  of  W.  L.  Anderson,  captain  of  the  Yale  Gymnastic 
Association,  there  was  a  noticeable  falling  off  in  the  strength  tests 
in  February  and  March,  but  I  believe  the  worry  incident  to  the 
intercollegiate  contests,  the  steady  training,  and  the  business 
cares  of  the  Association  went  far  towards  producing  a  fatigued 
state.  W.  L.  Anderson  is  only  a  freshman  in  the  Medical  School ; 
he  did  his  studying  at  night,  and  this  combined  with  his  youth 
doubtless  caused  the  loss  of  weight  as  much  as  any  change  in  diet. 
He  has  shown  the  same  symptoms  before  this  year.  At  this  writ- 
ing he  is  in  good  physical  condition.  I  speak  with  certainty  in  his 
case  because  I  have  had  good  opportunity  to  study  him  at  home. 
It  was  while  under  the  restricted  diet  that  he  won  both  champion- 
ships, these  being  the  Collegiate  and  All-around  Intercollegiate 
Championship  of  America.* 

Schenker  won  points  for  the  first  time  in  the  intercollegiate 
contests  while  on  the  diet ;  he  showed  no  falling  off,  rather  to  the 
contrary,  made  a  steady  gain  in  ability. 

Jacobus  complained  of  a  pain  in  his  side  but  in  spite  of  this  he 
has  entered  a  number  of  events,  has  kept  up  his  training  and  is 
in  good  condition.  Jacobus  is  a  long-distance  runner;  great 
endurance  is  required  for  these  events,  and  this  endurance  he  has 

*  Italics  inserted  by  R.  H.  C. 


W.  L.  ANDERSON  BELLIS 

Photographs  taken  prior  to  the  experiment. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION      441 

kept  up.     He  tells  me  his  stomach  is  in  better  condition  than  it 
has  been  during  his  three  years  of  work  at  Yale. 

Donahue  has  steadily  improved  in  ability.  He  has  kept  his 
position  on  the  Varsity  Basket  Ball  Team,  and  has  put  up  strong 
and  aggressive  games,  and  says  he  is  as  well  as  ever. 

Stapleton  shows  no  falling  off  at  all.  He  keeps  up  wrestling, 
which  is  a  drastic  exercise;  he  works  at  heavy  gymnastics  and 
gains  steadily. 

One  matter  must  be  reported  in  reference  to  the  strength  tests. 
The  first  trial  was  made  when  all  members  of  the  squad  were 
present.  College  men  are  very  sensitive  to  competition,  hence  the 
great  exertion  put  forth.  The  other  trials  were  made  when  the 
men  were  by  themselves.  The  "spur"  was  missing. 

I  have  watched  the  efforts  of  these  men  with  interest  and  care, 
especially  as  two  of  them  live  in  my  own  family.  I  fail  to  see 
any  falling  off  in  strength,  the  case  of  W.  L.  Anderson  excepted. 
The  fellows  report  being  in  satisfactory  shape  and  claim  that  the 
"  ups  and  downs  "  are  no  more  in  evidence  this  year  than  in  the 
past. 

These  picked  men,  representing  several  kinds  of  competitive 
sports,  have  gained  in  ability  and  skill  on  the  more  limited  diet 
they  are  now  using,  and  are  not  showing  any  signs  of  deterioration 
from  the  diminished  intake  of  proteid  food.  I  pronounce  them, 
from  a  physical  standpoint,  in  good  shape. 
Respectfully  yours, 

(Signed)    WILLIAM  G.  ANDERSON. 

It  must  be  remembered  that  this  letter  from  Dr.  Anderson 
was  written  after  the  March  strength  test  was  taken,  and  prior 
to  the  test  of  April  20.  Dr.  Anderson  was  not  in  New  Haven 
at  the  close  of  the  experiment,  consequently  it  was  not  pos- 
sible to  obtain  his  estimate  of  the  men  at  that  date,  but  there 
can  be  no  question  that  there  was  a  distinct  improvement 
from  the  middle  of  April  to  the  middle  of  June ;  certainly  as 
marked  as  the  improvement  from  the  beginning  of  the  experi- 
ment in  January,  to  April  12,  the  date  of  Dr.  Anderson's 
letter. 

Finally,  attention  may  be  called  to  the  photographs  of 
Messrs.  Stapleton,  Bellis,  and  W.  L.  Anderson,  which  are  in- 


442      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

troduced  primarily  to  show  the  physical  make-up  and  mus- 
cular development  of  the  men  composing  this  student  group. 
The  photographs  of  Stapleton  were  taken  in  April,  1904,  after 
he  had  been  under  experiment  for  three  months.  The  photo- 
graphs of  Bellis  and  W.  L.  Anderson  were  taken  prior  to  the 
experiment.  They  all  afford  a  good  illustration  of  the  highly 
developed  muscular  mechanism  of  different  types,  with  a  cor- 
responding adaptability  for  different  lines  of  muscular  effort. 

REACTION  TIME. 

Through  the  courtesy  and  kind  co-operation  of  Dr.  Charles 
H.  Judd,  in  charge  of  the  Yale  Psychological  Laboratory,  these 
students  were  subjected  to  the  same  careful  tests  during  the 
five  months  of  their  experiment  as  were  applied  to  the  soldier 
detail.  The  results  which  are  presented  in  the  following  re- 
port, kindly  prepared  by  Dr.  Judd,  indicate  quite  clearly  that 
there  was  no  general  nervous  change  in  the  reactors  as  a 
result  of  the  low  proteid  diet.  The  data  presented  by  Dr. 
Judd  in  this  connection  will  be  found  in  the  accompanying 
tables,  which,  while  indicating  no  noticeable  improvement  in 
the  nervous  condition  of  the  men,  make  it  quite  plain  that 
no  deterioration  whatever  occurred  as  the  result  of  the  lowered 
proteid  metabolism. 

REPORT  ON  REACTION 

Reaction  tests  with  the  group  of  University  students  were 
conducted  in  essentially  the  same  way  as  were  the  reaction  tests 
with  the  soldiers.  Details  in  regard  to  the  method  and  apparatus 
employed  need  not  be  repeated.  They  can  be  found  on  pages 
274  to  276. 

Two  new  tests  were  added  to  the  regular  reaction  determina- 
tions. One  of  these  consisted  in  taking  a  record  of  the  number 
of  taps  which  could  be  executed  in  ten  seconds.  The  reactor  was 
seated  before  a  table  on  which  was  fastened  a  telegraph  key.  He 
held  the  key  between  his  thumb  and  first  two  fingers,  and  at  a 
given  signal  began  tapping  as  rapidly  as  possible  until  told  to 
stop.  Each  time  he  tapped  he  closed  an  electric  circuit.  The 


W.  L.  ANDERSON  BELLIS 

Photographs  taken  prior  to  the  experiment. 


PHYSIOLOGICAL   ECONOMY   IN   NUTRITION       413 

current  thus  made  was  carried  through  a  marker  which  indicated 
on  a  smoked  paper  each  make  and  break  at  the  key.  A  time  line 
from  a  rod  vibrating  at  the  rate  of  once  every  twentieth  of  a 
second  was  traced  on  the  smoked  paper  parallel  with  the  marker 
record.  By  a  comparison  of  the  time  line  with  the  marker  record, 
it  was  easy  to  determine  the  number  of  taps  made  in  ten  seconds. 
At  first,  the  number  of  taps  per  second  were  counted,  but  the  re- 
sults showed  such  uniformity  from  second  to  second  on  a  given 
day  that  only  the  net  results  for  the  whole  ten  seconds  are  given 
in  the  tables. 

The  second  test  added  to  the  reaction  tests  was  undertaken  to 
determine  the  steadiness  of  the  subjects.  Two  brass  rods  40  cm. 
long  were  held  in  a  vertical  position  at  a  distance  of  7  mm.  from 
each  other.  The  subject  took  in  his  right  hand  a  brass  rod  40  cm. 
long  and  5  mm.  in  diameter  and  tried  to  pass  the  end  of  this  rod 
up  and  down  between  the  vertical  rods  without  touching  them. 
The  subject's  relation  to  the  vertical  rods  may  be  further  defined 
by  saying  that  he  stood  directly  in  front  of  them  and  reached  out 
nearly  at  arm's  length.  The  vertical  rods  were  at  about  the  height 
of  his  chest.  In  order  to  get  a  record  of  the  accuracy  with  which 
the  subject  moved  the  hand-rod  up  and  down  without  touching  the 
vertical  rods,  the  vertical  rods  and  the  hand-rod  were  connected 
with  the  two  poles  of  an  electric  circuit.  Whenever  they  touched 
they  closed  the  circuit,  and  a  marker  placed  in  the  same  circuit 
recorded  the  fact  on  a  smoked  paper  record.  The  time  was 
recorded  in  parallel  with  this  record,  so  that  any  long  continued 
contact  could  be  measured.  For  the  most  part,  contacts  were  only 
of  very  brief  duration.  In  reporting  the  results  of  this  test,  every 
contact  made  while  passing  the  rod  once  downward  and  once  up- 
ward is  counted  as  at  least  one.  Continued  contacts  are  recorded 
as  two,  three  or  more,  according  to  the  period  of  duration.  Where 
there  are  such  added  counts  because  of  continued  contacts,  a 
second  quantity  is  given  in  the  tables  after  the  first.  This  second 
quantity,  which  is  enclosed  in  parenthesis,  indicates  merely  the 
number  of  contacts  without  reference  to  whether  they  are  long  or 
short. 

No  special  comments  are  necessary  to  explain  the  tables. 
Tables  1-5  report  in  sigmas,  or  thousandths  of  a  second,  the 
average  time  of  ten  reactions  on  the  date,  and  for  the  subject, 


444      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

indicated.  In  the  third  column,  is  the  mean  variation  for  the  series 
of  ten  reactions. 

Table  6  shows  the  general  averages  by  the  month  for  a  given 
individual,  and  in  the  sixth  column  the  general  average  of  all  the 
determinations  for  each  reactor.  The  fourth  column  in  each  of 
the  earlier  tables  shows  how  much  the  results  of  a  given  day  vary 
from  the  final  general  average.  All  the  tables  give,  at  the  bottom, 
group  averages  whenever  the  full  series  is  present. 

Table  7  gives  the  number  of  taps  executed  in  ten  seconds  at 
each  successive  test.  The  dates  are  not  given  in  detail,  but  are 
the  same  as  those  of  the  reaction  tests. 

Table  8  gives  the  monthly  averages  of  taps. 

Table  9  presents  the  results  of  the  steadiness  tests. 

The  three  sets  of  results,  namely,  those  from  reaction,  tap- 
ping, and  steadiness,  differ  from  each  other.  On  the  whole,  the 
reactions  grow  longer ;  the  tapping  varies,  but  shows  neither  de- 
cided improvement  nor  deterioration ;  while  steadiness  improves 
very  decidedly. 

The  comment  made  on  the  results  obtained  with  the  soldiers 
applies  here  so  far  as  the  reaction  tests  are  concerned.  These 
tests  were  not  repeated  with  sufficient  frequency  to  reduce  the 
reaction  to  automatic  performance. 

The  tapping  is  such  a  simple  performance  that  improvement  is 
not  to  be  expected.  The  absence  of  any  general  improvement  or 
deterioration  argues  for  an  absence  of  any  general  nervous  change 
in  the  reactors. 

The  improvement  in  steadiness  is  in  part  at  least,  probably  in 
very  large  measure,  due  to  the  fact  that  the  subjects  became  more 
familiar  with  the  test  and  approached  it  with  less  of  the  embarrass- 
ment which  attends  a  new  and  unfamiliar  test. 

The  lengthening  of  the  reaction  times  indicates  a  less  intense 
concentration  of  the  subject  upon  the  work  in  hand.  The  slightest 
relaxation  of  attention  puts  the  subject  behind  in  responding  to 
the  signal.  It  was  clear  to  superficial  observation,  especially  in 
certain  individual  cases,  that  the  subject  was  giving  less  attention 
in  the  later  experiments.  This  lack  of  concentration  is  not  obvi- 
ously related  to  the  changes  in  diet.  Indeed,  the  fact  that  no 
corresponding  falling  off  appears  in  the  tapping  would  seem  to 
argue  that  the  lack  of  attention  in  the  reaction  tests  was  not  due 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      445 

to  deep-seated  nervous  conditions,  so  much  as  to  growing  impa- 
tience on  the  part  of  the  reactors  with  the  ordeal  of  being  tested. 
The  tapping  experiment  is  less  likely  to  be  affected  by  lack  of 
interest  on  the  part  of  the  subject,  because  here  the  subject  is 
called  upon  to  be  constantly  active,  and  there  is  no  such  oppor- 
tunity for  attention  to  lapse  as  is  furnished  by  the  intervals  which 
intervene  between  successive  reactions.  The  tapping  is  accord- 
ingly perhaps  the  best  series  on  which  to  base  final  judgment  as  to 
the  nervous  condition  of  the  men.  Here,  there  appear  the  varia- 
tions which  show  in  any  ordinary  series,  but  there  is  no  steady  im- 
provement through  growing  familiarity  with  the  test,  nor  any 
laxness  of  attention  to  produce  relatively  unfavorable  results. 

Mr.  Steele  and  Dr.  McAllister  are  largely  responsible  for  the 
actual  collection  of  the  data  on  which  this  report  is  based. 

(Signed)     C.  H.  JUDD. 


TABLE   1.— FEBRUARY,  1904. 


Name. 

1 

A 

Avg. 

M.  v. 

Var. 
from 
G.A. 

I 

Avg. 

M.V. 

Var. 
from 
G.A. 

I.  Anderson,  G.  W.      ... 
II.  Anderson,  W.  L  
Ill    Bellis 

19 
18 
16 

153.5 
261.0 
1893 

13.8 
82.5 
400 

31.4 
32.5 
8? 

26 
27 
?fi 

192.2 
293.6 

1823 

19.4 
71.0 
185 

7.3 
65.1 
05 

IV    Donahue      

17 

173.6 

43.0 

fl84 

94 

182.7 

145 

19.3 

V    Jacobus 

17 

1973 

147 

?7« 

94 

1782 

183 

467 

VI    Sehenker     

17 

162.3 

29.7 

676 

94 

209.8 

4P>  fi 

20.1 

VII    Stapleton 

1°) 

1851 

316 

?39 

Group  averages 

1888 

VIII    Callahan*  

18 

156.2 

10.4 

370 

?ft 

210.8 

9,79, 

17.6 

*  Kept  separate  because  series  of  tests  is  not  complete. 


446       PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


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PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      447 


TABLE  3.— APRIL,  1904. 


Name. 

Date. 

Avg. 

M.  V. 

Var. 
from 
G.  A. 

Date. 

Avg. 

M.  V. 

Var. 
from 
G.  A. 

I.   Anderson,  G.  W. 
II.  Anderson  W.  L. 

22 

202.8 

10.6 

17.9 

29 
9q 

182.9 
1950 

6.7 
203 

2.0 
335 

III.   Bellis    .... 

19 

193.0 

27.2 

11.2 

26 

182.5 

18.2 

0.7 

IV.   Donahue    .    .    . 

20 

198.4 

7.0 

36 

27 

191.6 

37.6 

10.4 

V.  Jacobus     .    .    . 

20 

253.1 

70.7 

28.2 

27 

221.3 

14.7 

3.6 

VI.   Schenker  .     .     . 
VII.    Stapleton   .     . 

21 

229.4 

33.0 

0.5 

28 
?9 

250.1 
217.1 

78.3 
30.5 

20.2 
81 

Grr 

up  av 

stages 

2058 

VIII.  Callahan 

21 

205.5 

12.5 

12.3 

448     PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


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PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      449 


TABLE  5.  — JUNE,  1904. 


Name. 

Date. 

Avg. 

M.  v. 

Var.  from 
G.  A. 

I.   Anderson,  G.  W  
II.   Anderson,  W.  L.          ... 

3 

7 

197.4 
226.8 

16.8 
20.3 

12.5 
1.7 

Ill    Bellis      

7 

1620 

84 

19.8 

IV.   Donahue     

1 

208.4 

31.7 

6.4 

V.   Jacobus       

1 

284.6 

45.6 

59.7 

VI    Schenker         ....         .    / 

3 

228.6 

43.3 

1.3 

VII.   Stapleton     

7 

210.4 

34.2 

1.4 

Group  averages         .         .... 

216.9 

29 


450      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


TABLE  6. 


February. 

March. 

April. 

May. 

June. 

Name. 

Avg.  of  all  Tests 
for  the  Month. 

Avg.  of  all  Tests 
for  the  Month. 

Avg.  of  all  Tests 
for  the  Month. 

Avg.  of  all  Tests 
for  the  Month. 

Avg.  of  all  Tests 
for  the  Month. 

General  Avg.  of 
all  Tests. 

I.   Anderson,  G.  W.     .     . 
II.   Anderson,  W.  L.      .     . 
Ill    Bellis 

177.9 
277.3 

1858 

177.8 
210.7 
1823 

192.9 
195.0 

1878 

190.5 

224.3 

1785 

197.4 

226.8 
162  0 

184.9 
228.5 
181  8 

IV    Donahue 

178  1 

213  4 

1950 

212  9 

208  4 

202  0 

V.  Jacobus  ...... 

1878 

2084 

2372 

238  9 

284  6 

224  9 

VI    Schenker 

186  1 

200  7 

239  8 

2152 

228  6 

OOQ  q 

VII.   Stapleton    

1850 

2083 

217  1 

214  4 

210  4 

209  0 

Monthly  averages     .     .     . 

196.8 

200.2 

209.3 

210.6 

216.9 

VIII.   Callahan 

183  5 

194  9 

20^  ^ 

inq  o 

PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      451 


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452      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 


TABLE  8. 


Name. 

February. 

March. 

April. 

May. 

June. 

Avg.  of  all 
Determina- 
tions for 
the  Month. 

Avg.  of  all 
Determina- 
tions for 
the  Month. 

Avg.  of  all 
Determina- 
tions for 
the  Month. 

Avg.  of  all 
Determina- 
tions for 
the  Month. 

Avg.  of  all 
Determina- 
tions for 
the  Month. 

I.  Anderson,  G.  W. 

83 

71 

75 

74 

76 

II.  Anderson,  W.  L. 

84 

79 

83 

81 

78 

III.  Bellis    .... 

87 

78 

69 

74 

72 

IV.  Donahue   .    .    . 

85 

83 

85 

90 

88 

V.  Jacobus     .     .     . 

76 

74 

78 

80 

74 

VI.  Schenker  .     .    . 

64 

66 

65 

69 

74 

VII.  Stapleton  .    .    . 

87 

70 

79 

78 

74 

Monthly  averages    . 

81 

74 

76 

81 

75 

VIII.  Callahan    .     .     . 

79 

85 

86 

PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      453 


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454      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

GENERAL  SUMMARY. 

It  is  quite  evident  from  a  study  of  the  results  obtained  in 
the  foregoing  experiments  that  young,  vigorous  men  of  the 
type  under  observation,  trained  in  athletics,  accustomed  to 
the  doing  of  vigorous  muscular  work,  can  satisfy  all  the  true 
physiological  needs  of  their  bodies  and  maintain  their  physi- 
cal strength  and  vigor,  as  well  as  their  capacity  for  mental 
work,  with  an  amount  of  proteid  food  equal  to  one-half,  or 
one-third,  that  ordinarily  consumed  by  men  of  this  stamp.  As 
the  results  show,  all  these  men  reduced  their  rate  of  proteid 
metabolism  in  such  degree  that  the  amount  of  nitrogen  ex- 
creted daily  during  the  period  of  the  experiment  averaged  8.8 
grams,  implying  a  metabolism  of  about  55  grams  of  proteid 
matter  per  day. 

In  other  words,  these  athletes  were  able  to  reduce  their 
nitrogenous  metabolism  to  as  low  a  level  as  many  of  the  men 
of  the  professional  group  and  of  the  soldier  group,  and  this 
with  not  only  maintenance  of  health  and  strength,  but  with  a 
decided  increase  in  their  muscular  power. 

Metabolized  nitrogen  per  kilo  of  body-weight  for  all  these 
men,  with  one  exception,  during  the  experiment  amounted  to 
0.108  to  0.134  gram  per  day,  fully  as  low  as  was  obtained  Avith 
the  members  of  the  soldier  detail  on  their  prescribed  diet.  It 
is  clear,  therefore,  that  physiological  economy  in  nutrition  is 
as  safe  for  men  in  athletics  as  for  men  not  accustomed  to  vigo- 
rous exercise.  There  is  obviously  no  physiological  ground  for 
the  use  of  such  quantity  of  proteid  food,  or  of  total  nutrients, 
as  the  prevalent  dietary  standards  call  for. 

The  athlete,  as  well  as  the  less  active  man  (physically), 
or  the  professional  man,  can  meet  all  his  ordinary  require- 
ments with  an  intake  of  proteid  food  far  below  the  quan- 
tities generally  consumed,  and  this  without  increasing  in  any 
measure  the  amount  of  non-nitrogenous  food. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      455 


IV.     THE   SYSTEMIC   VALUE  OF  PHYSIOLOGICAL 
ECONOMY  IN  NUTRITION. 

It  is  one  of  the  axioms  of  physiology  that  the  majority  of 
the  diseases  of  mankind  are  due  to,  or  are  connected  with,  per- 
versions of  nutrition.  General  or  local  disturbances  of  metab- 
olism are  broadly  responsible  for  disease,  and  with  a  due 
recognition  of  this  fact  it  may  be  well  to  consider  more  spe- 
cifically whether  greater  economy  in  the  consumption  of  food, 
i.  e.,  a  restriction  of  the  daily  diet  to  amounts  more  commen- 
surate with  the  physiological  needs  of  the  body,  may  not  be  of 
value  in  preventing  disease,  or  prove  of  use  in  combating  dis- 
ease when  the  latter  has  manifested  itself. 

Broadly  speaking,  the  extent  and  character  of  the  metabolic 
processes  of  the  body  are  dependent  in  large  measure  upon  the 
amount  and  character  of  the  diet.  Further,  it  is  equally  cer- 
tain that  the  chemical  composition  of  the  blood  and  lymph  is 
quickly  affected  by  the  amount  and  character  of  the  food 
materials  absorbed  from  the  alimentary  canal.  Even  in  the 
matter  of  secretion  of  the  digestive  juices,  we  have  learned, 
through  the  recent  experiments  of  Pawlow,  that  the  chemical 
composition  and  solvent  action  of  these  fluids  may  be  modi- 
fied by  the  amount  and  character  of  the  food  fed.  How  much 
more,  then,  may  we  expect  the  intricate  processes  of  cell  and 
tissue  metabolism  to  be  modified  by  changes  in  the  chemical 
composition  of  the  blood  and  lymph  that  bathe  them. 

Further,  recognizing  as  we  must  the  extreme  sensitive- 
ness of  the  central  and  peripheral  parts  of  the  nervous  system 
to  changes  in  the  composition  of  the  blood,  we  see  suggested 
indirect  ways  by  which  metabolism,  both  general  and  local, 
may  be  modified  by  influences  exerted  upon  the  nervous  sys- 
tem, whereby  the  nutritive  condition  of  individual  structures 
may  undergo  change.  Vasomotor  influences,  controlled  as 
they  are  by  nerve  fibres,  which  in  turn  are  sensitive  to  the 
conditions  of  their  enyironment,  likewise  indirectly  affect  the 


456      PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

rate  and  character  of  tissue  metabolism ;  a  fact  which  may 
serve  to  emphasize  the  many  ways  whereby  the  metabolism  of 
an  organ  or  tissue  may  be  modified  through  the  primary  influ- 
ence of  a  diet  which,  controlling  in  a  measure  the  volume  and 
character  of  the  circulating  blood  and  lymph,  must  of  necessity 
exert  an  influence  more  or  less  extended. 

The  one  factor  above  all  others  that  tends  to  increase  the 
extent  of  proteid  katabolism  is  the  amount  of  proteid  food  in- 
gested. Increase  in  the  amount  of  the  albuminous  foodstuffs 
is  at  once,  or  speedily,  followed  by  an  increase  in  the  output 
of  nitrogenous  waste  products,  the  latter  constituting  a  good 
measure  of  the  extent  of  proteid  metabolism  going  on  in  the 
body.  We  have  been  taught  to  believe  that  the  healthy  adult 
under  ordinary  conditions  of  life  needs  for  the  maintenance  of 
health,  strength,  bodily  and  mental  vigor,  about  118  grams  of 
proteid  food  daily.  This  amount  of  albuminous  food,  if 
metabolized,  means  at  least  16  grams  of  nitrogen  in  the  urine, 
in  the  form  of  urea,  uric  acid,  creatinin,  purin  bases,  and  other 
nitrogenous  products  more  or  less  closely  related.  Under  the 
stress  of  modern  conditions  and  following  the  dictates  of  an 
acquired  taste,  the  daily  intake  of  proteid  food  in  many  indi- 
viduals at  least  far  exceeds  the  above  figures,  with  an  increase 
of  proteid  katabolism  equal  to  18  or  more  grams  of  nitrogen 
in  the  24  hours'  urine. 

When  we  recall  that  these  18  grams,  or  more,  of  nitrogen  in 
the  urine  reach  the  final  stage  of  urea,  etc.,  only  by  passing 
through  a  series  of  stages,  each  one  of  which  means  the  using 
up  of  a  certain  amount  of  energy,  to  say  nothing  of  the  energy 
made  use  of  in  digestion,  absorption,  etc.,  we  can  easily  picture 
to  ourselves  the  amount  of  physiological  labor  which  the 
daily  handling  by  the  body  of  such  amounts  of  proteid  food 
entails.  Further,  it  needs  very  little  imagination  to  see  that 
a  large  amount  of  energy  is  used  up  in  passing  on  these  ni- 
trogenous waste  products  from  organ  to  organ,  or  from  tissue 
to  tissue,  on  the  way  to  elimination,  and  we  can  fancy  that 
liver  and  kidneys  must  at  times  rebel  at  the  excessive  labor 
they  are  called  upon  to  perform. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION      457 

Moreover,  the  thought  suggests  itself  that  possibly  these 
waste  products  of  proteid  metabolism,  the  leucomaines  so 
abundantly  formed  in  the  breaking  down  of  proteid  material, 
are  not  wholly  free  from  objectionable  features.  If  so,  an  ex- 
cess of  such  products  might  be  advantageously  dispensed  with. 
Indeed,  we  have  what  seems  abundant  evidence  tending  to 
show  that  many  of  the  nitrogenous  waste  products  elaborated 
in  the  body  through  the  breaking  down  of  proteid  materials 
are  possessed  of  more  or  less  physiological  action.  Even 
that  direct  antecedent  of  urea,  ammonium  carbamate,  which 
.we  have  reason  to  believe  is  formed  more  or  less  generally 
throughout  the  tissues  of  the  body,  is  not  above  suspicion. 
To  be  sure,  Nature  has  provided  a  mechanism  in  the  hepatic 
cells  whereby  it  is  quickly  transformed  into  the  harmless  urea, 
but  it  is  only  necessary  to  join  the  portal  vein  to  the  hepatic 
vein,  thereby  throwing  the  liver  out  of  the  circuit,  in  order 
to  see  the  effect  of  an  excess  of  proteid  food.  Under  such 
conditions,  this  is  followed  by  the  appearance  of  all  the  symp- 
toms of  poisoning  with  ammonium  carbamate,  z.  *.,  convulsions 
ending  in  death.* 

Further,  we  may  refer  to  the  observations  of  Mallet  f  with 
creatin  and  creatinin,  two  conspicuous  nitrogenous  bases  pres- 
ent in  muscle,  which  show  unmistakably  that  these  bodies  tend 
to  retard  slightly  the  action  of  the  heart.  This  seems  to  be 
their  most  decided  physiological  effect,  although  large  doses 
likewise  cause  a  slight  frontal  headache,  with  some  general 
nervous  agitation.  Attention  may  also  be  called  to  the  ex- 
tremely important  experiments  of  Minkowski,  $  in  which  he 
found  that  adenin  —  one  of  the  purin  bases  formed  in  UK> 
breaking  down  of  cell  nuclei  — has  a  most  marked  toxic  action, 
both  on  man  and  on  dogs.  Adenin  affects  the  circulatory  ap- 


*  See  Hahn,  Massen,  Nencki,  und  Pawlow :  Archiv  f.  exper.  Pathol.  u. 
Pharm.  Band  XXXII.  (1893),  p.  161.  Also,  Nencki,  Pawlow,  und  Xaleski : 
Ibid.  Band  XXXVII.,  p.  26. 

t  The  physiological  effect  of  creatin  and  creatinin,  etc.  Bulletin  No.  66. 
U.  S.  Department  of  Agriculture,  Office  of  Experiment  Stations. 

t  Untersuchungen  zur  Physiologic  und  Pathologic  dcr  Harnsatire  bei 
Saugethieren.  Archiv  f.  exper.  Pathol.  u.  Pharm.  Band  XLI.,  p.  406. 


458      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

paratus  very  strikingly,  increasing  the  heart's  action,  etc. ;  it 
acts  on  the  mucous  membrane  of  the  duodenum,  causing  an 
acute  inflammation,  thus  leading  to  continuous  vomiting,  and 
in  addition  it  has  a  local  action  on  the  kidneys,  giving  rise  to 
a  deposition  in  the  kidney  itself  of  spheroliths  of  uric  acid,  or 
urates,  which  leads  to  an  acute  nephritis  with  albuminuria, 
from  which  the  animal  speedily  dies. 

The  alloxuric  bases  likewise  cause  fever  when  injected  into 
the  circulation  or  taken  per  os,*  and  according  to  the  recent 
observations  of  Mandel  f  there  is  a  very  noticeable  relationship 
between  the  amount  of  alloxuric  bases  eliminated  through 
the  urine  and  the  temperature  of  the  body  in  cases  of  aseptic 
fevers,  indicating  that  these  substances,  with  possibly  other 
incomplete  products  of  tissue  metabolism,  are  important  factors 
in  the  production  of  febrile  temperatures. 

Reference  may  also  be  made  to  our  general  knowledge  re- 
garding the  relationship  between  uric  acid  and  gouty  affec- 
tions, including  rheumatism,  to  say  nothing  of  the  possible 
relationship  between  uric  acid  and  many  other  diseases  less 
clearly  established.  The  broader  question  deserving  atten- 
tion just  here,  however,  is  that  all  of  the  so-called  leuco- 
maines  which,  as  Gautier  states,  are  being  formed  continu- 
ously in  the  animal  tissues  side  by  side  with  the  formation  of 
urea  and  carbonic  acid,  and  at  the  expense  of  the  nitrogenous 
elements  or  proteid  matter,  are  more  or  less  toxic  in  their 
properties,  at  least  under  certain  conditions  of  the  body.  It 
is  perfectly  clear  that  there  are  a  large  number  of  leuco- 
maines,  or  nitrogenous  waste  products,  which  are  indissolubly 
connected  with  the  metabolism  of  cell  protoplasm,  and  the 
formation  of  these  substances  is  augmented  by  a  diet  rich  in 
proteid  matter. 

It  is  well  understood  that  the  excretions  of  all  living  organ- 
isms, both  plant  and  animal,  are  more  or  less  poisonous  to  the 

*  See  Burian  and  Schur.,  Archiv  f.  die"  gesammte  Physiologie.  Band 
LXXXVII,  p.  239. 

t  The  alloxuric  bases  in, aseptic  fevers.  Amer.  Journal  of  Physiology 
Vol.  X.,  p.  452. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION       459 

organisms  which  produce  and  excrete  them.  The  substances 
so  formed  originate  in  the  metabolic  changes  by  which  com- 
plex organic  molecules  are  broken  down  into  simpler  com- 
pounds. As  stated  by  Vaughan  and  Novy,*  "  we  have  good 
reason  for  believing  that  the  proteid  molecule  has  certain 
lines  of  cleavage  along  which  it  breaks  when  certain  forces 
are  applied,  and  that  the  resulting  fragments  have  also  lines 
of  cleavage  along  which  they  break  under  certain  influences, 
and  so  on  until  the  end-products,  urea,  ammonia,  water,  and 
carbon-dioxide,  are  reached;  also  that  some  of  these  inter- 
mediate products  are  highly  poisonous  has  been  abundantly 
demonstrated."  It  would  therefore  seem  self-evident  that 
the  nitrogenous  waste  products  of  the  body,  i.  e.,  the  prod- 
ucts of  proteid  katabolism,  may  be  more  or  less  dangerous 
to  the  welfare  of  the  body,  and  consequently  there  would 
seem  to  be  reason  in  the  assumption  that  greater  freedom 
from  disease  —  especially  from  the  so-called  autogenous  dis- 
eases —  might  be  expected  where  greater  care  is  exercised  in 
the  amount  of  proteid  food  consumed. 

It  is  generally  understood,  or  at  least  is  frequently  stated 
by  medical  writers,  that  certain  febrile  conditions  are  autog- 
enous, and  Brunton  has  made  the  assertion  that  the  condi- 
tion termed  "  biliousness,"  and  which  is  most  prone  to  occur 
in  persons  who  eat  largely  of  proteid  foods,  is  due  to  the  for- 
mation of  poisonous  alkaloidal-like  substances  which  might 
well  be  classified  under  the  broad  term  of  leucomaines.  To 
repeat,  there  are  a  great  many  observations  and  some  facts 
which  warrant  the  view  that  the  nitrogenous  waste  products 
of  the  body  —  the  products  of  proteid  katabolism  —  are  more 
or  less  dangerous  to  the  well-being  of  the  organism,  and  hence 
there  seems  justification  for  the  belief  that  there  is  greater 
safety  for  health  and  longevity  in  adopting  dietetic  habits 
that  are  more  in  accord  with  the  real  needs  of  the  body. 

The  writer's  opinion  upon  this  question  has  been  greatly 

strengthened  by  the  large  numbers  of  letters  he  has  received 

• 

*  Ptomaines  and  Leucomaines,  or  the  Chemical  Factors  in  the  Causation 
of  Disease.  Third  Edition,  1896,  Lea  Brothers,  p.  650. 


460       PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

—  during  the  course  of  this  inquiry  —  from  persons  all  over 
the  world,  many  of  whom  in  their  search  for  health  and 
strength  have  adopted  more  frugal  methods  of  living,  and 
who  have  found  relief  in  an  abstemiousness  which,  compared 
with  ordinary  dietetic  standards,  would  seem  quite  inadequate 
to  support  life,  yet  they  have  recovered  health  and  strength, 
and  by  the  judicious  practice  of  physiological  economy  in 
their  diet  have  maintained  health  and  vigor,  with  capability 
for  work  that  has  proved  a  perpetual  surprise  to  themselves 
and  their  friends.  The  writer's  faith  in  these  spontaneous 
statements  made  by  persons  wholly  unknown  to  him  has  been 
augmented  by  his  personal  knowledge  of  people  suffering  with 
various  troubles,  who  have  found  relief  by  the  simple  use  of 
reason  and  judgment  in  the  taking  of  food,  with  a  view  to 
lowering  the  rate  of  proteid  metabolism.  There  is  no  ques- 
tion in  the  mind  of  the  writer  that  excessive  proteid  decom- 
position within  the  body  entails  possible  danger. 

If  it  is  true,  on  the  other  hand,  that  the  healthy  organism 
needs  a  daily  intake  of  118  grams  of  proteid  food  more  or  less, 
in  order  to  maintain  physiological  equilibrium,  to  keep  up 
physical  and  mental  vigor,  and  to  preserve  the  normal  power 
of  resistance  to  the  incursions  of  disease,  then  we  must  con- 
sider that  the  good  overbalances  the  evil,  and  that  evil  exists 
in  order  that  good  may  be  accomplished.  We  are  certainly 
justified,  however,  in  saying,  on  the  basis  of  our  daily  obser- 
vations made  on  a  large  number  of  individuals  and  extending 
over  many  months,  that  there  is  no  apparent  need  for  any 
such  amount  of  proteid  food  as  is  ordinarily  consumed  by  the 
average  individual. 

We  can  point  to  various  persons  who,  for  periods  ranging 
from  six  months  to  a  year,  have  metabolized  daily  5.5  to  7.5 
grams  of  nitrogen  instead  of  16  to  18  grams,  i.  e.,  they  have 
subsisted  quite  satisfactorily  on  an  amount  of  proteid  food 
daily,  equal  to  one-third  or  one-half  the  amount  ordinarily 
considered  as  necessary  for  the  maintenance  of  health  and 
strength,  and  this  without  unduly  increasing  the  amount  of 
non-nitrogenous  food.  Further,  our  observations  have  shown 


PHYSIOLOGICAL   ECONOMY  IN   NUTRITION      461 

that  with  this  great  reduction  in  the  consumption  of  proteid 
food,  with  corresponding  diminution  of  proteid  katabolism, 
body- weight  can  be  maintained  at  a  stationary  figure,  after  the 
body  has  once  adjusted  itself  to  the  new  conditions.  More- 
over, there  is  marked  increase  in  physical  strength  as  demon- 
strated by  repeated  dynamometer  tests  on  many  individuals, 
which  may  perhaps  be  ascribed  to  the  greater  freedom  of 
blood  and  lymph,  as  well  as  of  muscle-plasma,  from  nitrogen- 
ous extractives.  Lastly,  we  have  failed  to  find  any  falling  off 
in  physical  or  mental  vigor,  any  change  in  the  haemoglobin- 
content  of  the  blood,  or  in  the  number  of  erythrocytes.  In 
fact,  all  our  observations  agree  in  showing  that  it  is  quite 
possible  to  reduce  with  safety  the  extent  of  proteid  katabolism 
to  one-third  or  one-half  that  generally  considered  as  essential 
to  life  and  strength.  In  other  words,  there  is  perfect  safety 
in  a  lowered  proteid  metabolism,  and  we  are  inclined  to  raise 
the  question  whether  a  daily  diet  containing  one-half,  or  even 
less,  the  amount  of  proteid  food  ordinarily  consumed  does  not 
come  nearer  to  the  normal  and  natural  requirements  of  the 
healthy  body  than  the  more  elaborate  standards  we  have 
gradually  adopted. 

Here,  then,  we  have  suggested  a  radical  change  in  diet 
which  experiment  shows  is  perfectly  safe,  and  we  are  disposed 
to  urge  that  there  is  great  systemic  value,  both  in  health  and 
in  many  forms  of  disease,  in  such  a  change.  It  is  obvious,  as 
previously  stated,  that  the  smallest  amount  of  food  that  will 
serve  to  maintain  bodily  and  mental  vigor,  keep  up  bodily 
strength,  and  preserve  the  normal  powers  of  resistance  to 
disease,  is  the  ideal  diet.  Any  excess  over  and  above  what 
is  really  needed  for  these  purposes  imposes  just  so  much  of 
an  unnecessary  strain  upon  the  organism.  It  entails  a  waste- 
ful expenditure  of  energy  that  might  better  be  preserved  for 
future  emergencies.  It  imposes  upon  the  excretory  organs 
the  needless  labor  of  removing  waste  products  which  could 
well  be  dispensed  with,  to  say  nothing  of  the  possible  physi- 
ological action  of  these  products  as  they  circulate  through 
the  body. 


462       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

Dr.  Walker  Hall,*  in  his  interesting  article  in  "  The  Practi- 
tioner "  on  "  Metabolism  in  Gout,"  states  that  "  under  normal 
circumstances  a  man  weighing  eleven  stone  and  performing 
average  work  requires  twenty  grams  of  nitrogen  and  three 
hundred  grams  of  carbon  per  day."  This  statement  is  in  per- 
fect harmony  with  generally  accepted  views,  but  I  should  like 
to  emphasize  the  fact  that  all  of  the  twenty-six  men  we  have 
been  experimenting  with  at  New  Haven,  representing  different 
types,  ages,  and  degrees  of  activity,  have  been  able  to  main- 
tain health,  strength,  and  vigor,  from  six  months  to  a  year 
on  a  daily  quantity  of  nitrogen  equal  to  one-half,  one-third, 
and  even  one-quarter  the  amount  of  this  so-called  necessary 
twenty  grams.  Further,  nitrogenous  equilibrium  was  easily 
maintained  on  such  quantities  of  proteid  food,  and,  as  before 
stated,  there  was  great  gain  in  physical  strength.  Are  we  not 
justified,  therefore,  in  raising  the  broad  question  whether  such 
a  radical  change  in  diet  as  these  facts  suggest  might  not  be  of 
systemic  value  in  gout,  and  especially  in  cases  where  there 
is  a  predisposition  to  gout.  Speaking  as  a  physiologist,  the 
writer  is  strongly  of  the  opinion,  based  in  part  upon  his  own 
observations  and  in  part  upon  both  the  voluntary  and  uncon- 
scious testimony  of  others,  that  there  is  possible  great  gain  to 
the  gouty  and  rheumatic  individual  by  a  practice  of  physio- 
logical economy  in  nutrition. 

Physiological  economy,  as  the  writer  defines  it,  is  not  pro- 
hibition, but  temperance.  Moderation  in  diet,  especially  in 
the  taking  of  proteid  foods,  means  a  great  saving  in  the  wear 
and  tear  of  the  body  machinery.  It  must  presumably  mean 
greater  freedom  from  many  diseases  in  which  individual 
organs,  such  as  the  liver  and  kidneys,  are  frequently  in- 
volved. It  suggests,  likewise,  greater  freedom  from  many 
disturbances  of  general  metabolism  which  eventually  terminate 
in  a  perversion  of  nutrition,  so  marked  as  to  constitute  a 
serious  condition  of  disease.  More  specifically,  lowered  pro- 
teid metabolism  means  diminished  introduction  and  diminished 


*  The  Practitioner.    London.    July,  1903.    p.  61. 


PHYSIOLOGICAL  ECONOMY  IN  NUTRITION       463 

formation  of  nitrogenous  products  of  the  purin  type,  such  as 
xanthin,  hypoxanthin,  guanin,  adenin,  etc.,  as  well  as  of  other 
nitrogenous  bodies  less  clearly  denned.  Consequently,  we 
have  as  one  of  the  results  of  such  a  systemic  change  in  diet 
a  decreased  formation  of  uric  acid,  or  at  least  a  diminished 
output  of  uric  acid  through  the  urine. 

Obviously,  a  lowered  proteid  intake  means,  in  some  measure 
at  least,  a  decreased  consumption  of  meat  and  similar  products 
more  or  less  rich  in  free  and  combined  purin  bases.  This 
quite  plainly  must  result  in  a  diminished  production  of  uric 
acid,  but  the  writer  is  strongly  of  the  opinion  that  we  do  not 
as  yet  possess  sufficiently  full  knowledge  regarding  all  the 
ways  in  which  uric  acid  results  in  the  body.  It  is  true,  we 
differentiate  between  endogenous  and  exogenous  uric  acid, 
and  further,  we  understand  quite  clearly  that  variations  in 
the  intake  of  free  and  combined  purin  bases  exercise  a  potent 
influence  upon  the  output  of  uric  acid  through  the  urine. 
We  still  lack,  however,  concise  information  as  to  the  various 
ways  in  which  uric  acid  may  be  produced,  and  its  ultimate 
fate  in  the  body.  This  is  well  illustrated  by  a  recent  paper 
from  the  Marburg  laboratory,  in  which  Kutscher  and  Seemann  * 
point  out  the  possibility  of  a  production  of  uric  acid  in  the 
animal  body  synthetically,  and  likewise  suggest  that  uric  acid 
may  be  utilized  for  the  formation  of  nuclein  bases,  i.  e.,  a 
reversal  of  the  oxidative  process  by  which  uric  acid  results 
from  the  ingestion  of  free  or  combined  nuclein  bases,  suggest- 
ing indeed  the  possibility  of  uric  acid  and  the  nuclein  bases 
being  produced  from  each  other,  according  to  the  circum- 
stances. Thus,  when  nucleins  or  free  purin  bases  are  taken 
with  the  food,  the  organism  may  utilize  this  material  at  once 
in  the  synthesis  of  nucleins  for  the  use  of  the  body  cells. 
There  is  no  need  of  a  reduction  of  the  formed  uric  acid  to 
nuclein  bases,  and  consequently  there  is  an  increased  excretion 
of  uric  acid  through  the  urine,  but  this  does  not  result  from 
a  direct  transformation  of  the  ingested  purin  material  into  uric 


*  Centralblatt  fur  Physiologic.     Band  XVII,  p.  716.     1904. 


464      PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 

acid,  but  is  the  result  of  a  sparing  of  the  already  formed  uric 
acid.  The  nuclein  bases  thus  act  as  sparers  of  uric  acid. 
This  view  explains,  according  to  Kutscher  and  Seemann, 
why  feeding  with  nuclein  bases  increases  the  output  of  uric 
acid,  and  feeding  with  uric  acid  —  a  sudden  overflow  of 
uric  acid  into  the  circulation  —  is  followed,  as  a  rule,  by  an 
increased  elimination  of  urea,  the  uric  acid  being  thus  trans- 
formed by  energetic  oxidation.  This  hypothesis  is  brought 
forward  not  merely  because  it  is  an  interesting  suggestion, 
but  mainly  because  it  illustrates  that  we  do  not  as  yet  know 
fully  all  the  steps  in  the  production  of  uric  acid,  nor  do  we 
know  how  far  the  uric  acid  we  find  and  determine  in  the 
urine  is  a  measure  of  the  formation  of  uric  acid  in  the 
body. 

Taking  our  knowledge  on  these  matters  as  it  stands  to-day, 
however,  we  find  by  experiment  that  lowering  the  intake  of 
proteid  food,  with  its  consequent  corresponding  diminution  in 
proteid  katabolism,  is  followed  at  once  by  a  marked  decrease 
in  the  output  of  uric  acid.  Let  us  consider  a  few  of  the  data 
obtained  in  our  experiments.  The  first  case  I  will  refer  to  is 
that  of  a  college  athlete  (Callahan).  For  a  period  of  ten  days 
on  his  ordinary  diet,  the  average  amount  of  nitrogen  in  the 
urine  per  day  was  22.8  grams,  equal  to  the  metabolism  of 
142.5  grams  of  proteid  food.  During  this  same  period  the 
average  daily  output  of  uric  acid  was  1.103  grams.  For  the 
following  four  months  and  a  half,  on  a  more  restricted  diet, 
with  a  marked  cutting  down  of  the  proteid  food,  but  with  no 
exclusion  of  meat,  the  average  daily  output  of  nitrogen  through 
the  urine  was  9.04  grams.  In  other  words,  for  this  period  of 
over  four  months  the  extent  of  proteid  katabolism  was  reduced 
considerably  more  than  50  per  cent.  The  average  daily 
output  of  uric  acid  for  this  same  period  was  0.624  gram, 
equal  to  a  reduction  of  about  40  per  cent  from  his  normal 
excretion. 

Another  college  athlete  (Stapleton),  on  his  normal  diet, 
showed  an  average  excretion  of  nitrogen  through  the  urine 
per  day,  for  ten  days,  of  19.70  grams,  while  the  daily  average 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       465 

excretion  of  uric  acid  for  the  same  period  was  0.893  gram. 
On  a  more  restricted  diet,  with  diminished  proteid  katabolism, 
the  daily  average  excretion  of  nitrogen  through  the  urine  for 
a  period  of  over  four  months  was  11.06  grams,  while  the 
daily  average  excretion  of  uric  acid  for  the  same  period 
fell  to  0.699  gram.  In  the  first  of  these  two  cases  the  average 
daily  ratio  of  uric  acid  to  total  nitrogen  during  the  period  of 
lowered  proteid  metabolism  was  1 : 14.  In  the  second  case 
the  ratio  was  1 : 16. 

A  third  college  student  (G.  W.  Anderson),  on  his  ordinary 
diet,  excreted  through  the  urine  for  a  period  of  nine  days  17.17 
grains  of  nitrogen  as  the  daily  average,  while  the  average  daily 
output  of  uric  acid  for  the  same  period  was  0.956  gram. 
On  the  more  restricted  diet  of  the  next  four  or  five  months  his 
average  daily  excretion  of  nitrogen  fell  to  9.37  grams  per  day, 
while  the  average  daily  excretion  of  uric  acid  was  reduced  to 
0.632  gram.  On  his  ordinary  diet,  the  ratio  of  uric  acid  to 
nitrogen  was  1  :  18,  while  later  with  the  diminished  proteid 
metabolism  the  ratio  was  1  :  14. 

Turning  to  another  class,  viz.,  professional  men,  reference 
may  be  made  to  the  writer,  whose  average  daily  nitrogen  ex- 
cretion through  the  urine  for  a  period  of  nearly  nine  months 
was  5.699  grams,  corresponding  to  the  metabolism  of  35.6 
grams  of  proteid  per  day.  During  this  same  period  of  nearly 
nine  months  the  average  daily  excretion  of  uric  acid  amounted 
to  0.392  gram,  the  ratio  of  uric  acid  to  total  nitrogen  being 
1  :  14.  In  passing,  it  may  be  repeated  that  the  subject  of  this 
experiment  succeeded  in  maintaining  a  constant  body- weight, 
and  he  further  avers  that  in  physical  and  mental  vigor  he  can 
find  no  evidence  of  deterioration,  although  the  amount  of  pro- 
teid food  consumed  daily  during  this  long  period  was  less  than 
40  grams  per  day.  Further,  he  was  in  nitrogenous  equilibrium 
during  this  period,  although  the  nitrogen  metabolized  daily 
amounted  to  only  99  milligrams  per  kilo  of  body-weight. 
Another  case  in  this  same  group  may  be  mentioned,  princi- 
pally because  the  subject  for  over  a  year  became  a  vegetarian, 
abstaining  from  all  meat.  During  the  last  nine  months,  this 

30 


466       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

man  (Beers)  eliminated  8.28  grams  of  nitrogen  through  the 
urine  as  the  daily  average,  indicating  a  metabolism  of  51  grams 
of  proteid  material  per  day.  During  this  same  period,  the 
average  daily  excretion  of  uric  acid  was  0.349  gram,  the  ratio 
of  uric  acid  to  total  nitrogen  being  1  :  23. 

The  main  point  to  be  emphasized  in  these  results  is  that  they 
show  quite  conclusively  how  greatly  the  daily  output  of  uric 
acid  may  be  reduced  by  diminishing  the  intake  of  proteid  food, 
and  thereby  restricting  the  extent  of  the  proteid  metabolism. 
The  ratio  of  uric  acid  to  the  total  nitrogen  excreted  may  or 
may  not  be  altered ;  this  will  depend  in  large  measure  upon 
the  character  of  the  diet,  the  relative  proportion  of  free  and 
combined  purin  bases  introduced  with  the  food,  etc.  As 
already  stated,  we  do  not  know  with  certainty  how  far  the  ex- 
creted uric  acid  represents  the  formation  of  uric  acid  in  the 
body,  but  presumably  there  is  a  more  or  less  close  relationship, 
and  hence  we  are  doubtless  warranted  in  saying  that  the  for- 
mation of  uric  acid  is  diminished,  in  essentially  the  same  pro- 
portion as  its  excretion  is  reduced,  with  a  lowered  proteid 
intake.  Certain  it  is  that  several  of  the  persons  under  obser- 
vation, who  had  troubles  of  a  gouty  and  rheumatic  nature  in 
the  past,  have  during  the  course  of  the  experiment  experienced 
relief,  with  complete  and  permanent  abeyance  of  all  symp- 
toms. The  writer  is  firmly  of  the  opinion  that  ordinary  gout 
and  rheumatism  are  entirely  preventable  by  reasonable  care 
and  judgment  in  the  matter  of  diet.  Whether,  when  once 
firmly  established,  in  aggravated  form,  they  will  prove  amen- 
able to  dietetic  treatment  is  not  so  certain,  but  undoubtedly 
mild  cases  will  respond  to  the  beneficial  influences  of  a  rational 
diet,  reinforced  by  treatment  adapted  to  the  removal  of  urates 
already  deposited.  In  any  event,  due  regard  for  the  well 
known  deleterious  effects  of  purin-containing  foods  as  a  source 
of  exogenous  uric  acid,  and  with  restriction  of  proteid  metab- 
olism to  the  true  necessities  of  the  body,  should  serve  as  an 
effective  means  of  preventing  all  those  troubles  for  which  uric 
acid  is  generally  held  responsible. 

The  two  following  tables  give  a  summary  of  results  bearing 


PHYSIOLOGICAL  ECONOMY   IN  NUTRITION      467 


upon  the  excretion  of  uric  acid  and  its  relation  to  nitrogen 
and  body-weight,  for  all  the  subjects  belonging  to  the  "  profes- 
sional group  "  and  the  "  student  group."  Emphasis  should  be 
laid  upon  the  fact  that  these  figures  represent  the  average  daily 
excretion  for  the  different  individuals  through  the  entire  period 
of  the  experiment. 

AVERAGE   DAILY  EXCRETION  THROUGH   THE   URINE  FOR 
SEVEN-NINE   MONTHS.  — PROFESSIONAL  GROUP. 


Name. 

Body- 
weight. 

Total 
Nitrogen. 

Uric  Acid. 

Ratio  of 
Uric  Acid 
to 
Nitrogen. 

Uric  Acid 
per  kilo 
of  Body- 
weight. 

Phosphoric 
Acid  P,05. 

kilos 

grams 

gram 

grams 

grams 

Chittenden    .     . 

57.0 

5.69 

0.392 

1:  14 

0.0068 

0.90 

Mendel      .     .     . 

70.0 

6.53 

0.419 

1  :  15 

0.0060 

1.46 

Underbill.    .    . 

65.0 

7.43 

0.516 

1  :  14 

0.0079 

1.28 

Dean     .... 

65.0 

8.99 

0.386 

1  :23 

0.0059 

1.73 

Beers    .... 

61.5 

8.58 

0.365 

1:23 

0.0059 

1.49 

AVERAGE  DAILY  EXCRETION  THROUGH  THE   URINE  FOR 
FOUR-FIVE  MONTHS.  —  STUDENT  GROUP. 


Name., 

Body- 
weight. 

Total 
Nitrogen. 

Uric  Acid. 

Ratio  of 
Uric  Acid 
to 
Nitrogen. 

Uric  Acid 
per  kilo 
of  Body- 
weight. 

Phosphoric 
Acid  P2OB. 

kilos 

grams 

gram 

grams 

grams 

Anderson,  G.  W. 

71.0 

9.37 

0.632 

1  :  14 

0.0089 

1.76 

Anderson,  W.  L. 

61.0 

10.41 

0.616 

1  :20 

0.0084 

2.14 

Bellis    .... 

78.0 

8.88 

0.531 

1:  16 

0.0068 

1.98 

Callahan  .     .     . 

83.0 

9.04 

0.624J 

1  :  14 

0.0075 

1.74 

Donahue  .    .    . 

62.0 

7.47 

0.396 

1  :  19 

0.0063 

1.79 

Jacobus     .     .     . 

56.0 

7.58 

0.423 

1:17 

0.0075 

1.67 

Schenker  .    .    . 

73.0 

10.09 

0.624 

1  :  16 

0.0085 

2.20 

Stapleton      .     . 

75.0 

11.00 

0.699 

1  :  16 

0.0093 

2.61 

468      PHYSIOLOGICAL  ECONOMY  Df  NUTRITION 


Turning  now  to  the  third  group  of.  men,  i.  e.^  the  soldier 
detail,  under  observation  for  a  period  of  six  months,  during 
five  months  of  which  tune  they  lived  on  a  prescribed  diet  with 
diminished  content  of  proteid  food,  but  with  no  exclusion  of 
animal  food,  the  following  average  results  are  to  be  noted : 

AVERAGE  DAILY  EXCRETHMf  THROUGH  THE  URINE  FOR 
FIVE  MOSTH8-  —  SOLDIER 


*—  .      \3&L 

Total 
Xitroen. 

Uric 
Acid. 

Batioof 

UrieAdd 
to 

UrieArid 
per  kilo 
rfBody- 

Phosphoric 
Add 
F/V 

Oakman.    . 

kO« 
62 

7.42 

0.40$ 

1:18 

04065 

UP 

Morris     .    . 

SO 

7J03 

0.450 

1:15 

04076 

Ltt 

Brojle*  .    . 

60 

7.28 

O^M; 

1:18 

OJ0066 

1.41 

Coffinan.    . 

56 

8.17 

OJ579 

1:21 

04065 

123 

Slioey     .    . 

eo 

8J9 

Oj647 

1:13 

04107 

1^2 

Stete.    .    . 

53 

7.13 

0.416 

1:17 

04078 

:  24 

Henderaon 

71 

&01 

0.488 

1:18 

04068 

1^2 

Fritz  .    .    . 

72 

7^1 

0*42 

1:12 

04089 

:  % 

Cofaa  .    .    , 

68 

&0§ 

0.512 

1:15 

04082 

I  :« 

Loewenthal 

50 

7^8 

OJ72 

1:19 

04068 

1.28 

Zoomao  .    . 

5$ 

825 

0.457 

1:18 

04083 

1.19 

Rates.    .    . 

65 

848 

0.387 

1:20 

04059 

:  2-i 

DaT».    .    . 

57 

8JS1 

0^14 

1:20 

04072 

:  42 

These  figures  are  interesting  in  many  ways.  First*  they 
make  clear  that  on  the  diet  prescribed,  these  men  were  manu- 
facturing or  excreting  about  the  same  amount  of  uric  acid  per 
kilo  of  body-weight  as  the  men  of  the  two  preceding  groups, 
living  more  or  less  with  free  chofce  of  food.  In  other  words, 
all  these  men,  with  one  and  possibly  two  exceptions,  were 
practically  throwing  out  only  uric  add  of  endogenous  origin, 
t.  £*,  that  which  came  from  the  breaking  down  of  the  man's 


PHYSIOLOGICAL    1-XONvMY   IN  NUTRITION     469 

-  le  cells.  Second,  it  is  to  be  noted  that  the  ratio  of 
uric  acid  to  nitrogen  in  the  men  of  this  group  varies  only 
within  narrow  limits. 

It  is  very  evident  from  these  figures,  reinforced  by  those  of 
the  previous  groups,  that  we  can  diminish  greatly  the  output 
of  uric  acid  by  simply  restricting  the  extent  of  proteid  katab- 
i.  through  reduction  in  the  amount  of  proteid  food.  Fur- 
ther, we  now  know  that  this  general  lowering  of  proteid 
:  holism  can  be  accomplished  not  only  without  danger 
to  the  body,  but  with  a  distinct  betterment  of  the  physical 
condition. 

Just  here  I  should  like  to  emphasize  one  point  that  appears 
to  me  of  primary  importance  in  any  consideration  of  the  influ- 
ence of  diet  in  gouty  affections,  and  in  so  doing  I  merely  echo 
a  statement  made  by  Sir  Dyce  Duckworth*,  VUL,  **  that  the 
subject  of  gout,  either  by  inheritance  or  acquirement,  is  so  far 
peculiar  in  his  constitution  that  he  reacts  differently  to  vari- 
ous agencies,  such  as  climate,  food,  etc.,  from  persons  not  so 
liis'vsal."  l;i  this  connectioli,  le:  ir.o  rotor  a^iu  to  fa  fore- 
going table  of  results  obtained  with  the  soldier  detachment, 
remembering  that  these  thirteen  men  were  living  under  ex- 
actly the  same  conditions  and  consuming  the  same  kind  of 
food  each  day,  and  in  essentially  the  same  amounts.  Tet 
notice  the  striking  variation  in  the  output  of  uric  acid  by  one 
of  these  men  (Sliney), — a  variation  which  shows  itself 
especially  when  the  uric  acid  is  calculated  per  kilo  of  body* 
weight  How  can  this  variation  be  accounted  for  except  on 
the  assumption  that  there  may  be  personal  idiosyncrasies, 
onal  coefficients  of  nutrition,  natural  or  acquired,  that 
modify  to  some  extent  the  production  of  uric  acid,  the  oxida- 
of  uric  acid,  or  the  elimination  of  uric  acid  from  the 
body? 

Lastly,  in  advocating  the  possible  systemic  value  of  a 
lowered  proteid  metabolism  as  of  value  in  the  prevention  of 
gout,  and  of  other  disorders  which  have  their  origin  in  per- 


*  Th«  Practitioner,  Julj.  190S*  p.  *& 


470       PHYSIOLOGICAL  ECONOMY   IN   NUTRITION 

verted  nutrition,  I  am  inclined  to  emphasize  the  desirability 
of  using  common-sense  in  the  application  of  dietetic  rules, 
remembering  that  man  is  an  omnivorous  animal,  and  that 
Nature  evidently  never  intended  him  to  subsist  solely  on  a 
"  cereal  diet,"  or  on  any  specific  form  of  food  to  the  exclusion 
of  all  others.  On  matters  of  diet  every  man  should  be  a  law 
unto  himself,  using  judgment  and  knowledge  to  the  best  of  his 
ability,  reinforced  by  his  own  personal  experiences.  Vegeta- 
rianism may  have  its  virtues,  as  too  great  indulgence  in  flesh 
foods  may  have  its  serious  side,  but  there  would  seem  to  be  no 
sound  physiological  reason  for  the  complete  exclusion  of  any 
one  class  of  food  stuffs,  under  ordinary  conditions  of  life. 
Far  more  rational  is  temperance  in  place  of  prohibition,  and 
I  am  inclined  to  emphasize  the  systemic  value  of  a  daily  diet 
so  reduced  in  quantity  that  the  metabolic  processes  may  be 
largely  decreased,  in  closer  harmony  with  true  physiological 
needs,  especially  those  which  involve  the  breaking  down  of 
proteid  matter ;  and  in  making  this  suggestion  I  can  add  the 
assurance,  based  upon  these  observations  on  many  individuals, 
that  there  is  not  only  perfect  safety  but  gain  to  the  body,  in 
diminishing  proteid  metabolism  to  a  level  somewhere  near  the 
actual  requirements  of  the  individual. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       471 


V.   ECONOMIC  AND   SOCIOLOGICAL  IMPORTANCE 
OF   THE   RESULTS. 

The  importance  of  the  foregoing  results  from  an  economic 
and  sociological  standpoint  is  perhaps  worthy  of  a  brief  con- 
sideration. We  have  learned  that  a  much  smaller  amount  of 
albuminous  or  proteid  food  than  is  ordinarily  consumed  will 
suffice  for  the  daily  needs  of  the  body.  It  remains  to  be 
seen  whether  this  fact  will  gain  the  popular  recognition  it 
would  seem  to  deserve.  Ignoring  for  the  time  the  matter 
of  physiological  economy  and  its  possible  bearing  upon  health 
and  strength,  it  is  a  fair  question  to  ask  why  should  people 
indulge  in  such  wasteful  extravagance  in  the  matter  of  diet 
when  there  is  no  real  physiological  need  for  it  ?  Why  not 
accustom  the  body  to  a  smaller  consumption  of  food,  thereby 
saving  for  other  purposes  the  expenditure  which  this  excess 
of  food  involves? 

The  question  of  the  daily  diet  is  one  of  the  most  important 
for  the  family  of  small  means,  and  there  is  no  reason  why  the 
family  treasury  should  be  so  heavily  drained  for  this  imaginary 
need.  Simplicity  of  living  might  well  be  given  more  careful 
consideration,  and  now  that  we  have  convincing  proof  of  much 
smaller  dietetic  requirements  on  the  part  of  the  body,  it  might 
be  well  to  consider  the  practical  application  these  results  nat- 
urally suggest.  It  is  obvious  from  our  data,  that  it  is  quite 
safe  to  diminish  by  one-half  the  amount  of  albuminous  or 
proteid  food  ordinarily  consumed,  and  this  without  any  appa- 
rent detriment  to  health,  and  with  even  gain  to  the  economy. 
The  ordinary  forms  of  proteid  food  are,  as  a  rule,  the  most 
costly  of  dietetic  articles,  and  since  this  restriction  of  albumi- 
nous food  calls  for  no  great  increase  in  the  amount  of  non- 
nitrogenous  food,  it  is  quite  apparent  that  a  great  saving  in 
the  daily  expenditure  can  be  accomplished. 

Obviously,  however,  there  must  be  a  decided  change  in  the 
attitude  of  the  public  on  this  question  before  any  great  ini- 


472      PHYSIOLOGICAL  ECONOMY  IN  NUTRITION 

provement  can  be  hoped  for.  Habit  and  sentiment  play  such 
a  part  in  our  lives  that  it  is  too  much  to  expect  any  sudden 
change  of  custom.  By  a  proper  system  of  education  com- 
menced early  in  life  it  may,  however,  be  possible  to  establish 
new  standards,  which  in  tii  le  may  prevail  and  eventually  lead 
to  more  enlightened  methods  of  living,  whereby  there  will  be 
less  drain  upon  the  resources  of  the  people.  With  habits  firmly 
fixed  and  palates  calling  for  new  sensations,  reinforced  by 
the  prevalent  opinion  that  by  hearty  eating  lies  the  road  to 
health  and  strength,  it  is  easy  to  foresee  difficulty  in  the 
advance  of  new  doctrines  along  the  lines  indicated.  The 
pleasure  of  eating  is  not  to  be  minimized.  The  palate  serves 
as  the  gateway  through  which  food  passes,  and  its  sensitive- 
ness and  power  of  appreciation  are  not  to  be  despised. 

Simplicity  of  diet,  however,  does  not  diminish  but  rather  in- 
creases the  pleasure  of  eating,  especially  when  daily  restriction 
in  diet  —  indulged  in  until  a  new  habit  is  formed  —  has 
created  a  greater  keenness  of  appetite,  since  under  such  condi- 
tions the  palate  takes  on  a  new  sensitiveness,  and  manifests 
a  fuller  appreciation  of  the  variations  of  even  a  simple  die- 
tary. There  is  therefore  no  hardship,  nor  curtailment  of  the 
pleasure  of  eating  in  the  restriction  of  the  diet  to  the  real 
needs  of  the  body.  Neither  is  there  implied  any  cessation 
of  that  kindly  hospitality  that  delights  in  the  'breaking  of 
bread  '  with  one's  friends.  With  enlightened  methods  of  liv- 
ing, on  the  other  hand,  will  come  a  truer  appreciation  of 
the  dignity  of  the  body,  and  a  lessened  desire  to  manifest  one's 
feelings  of  hospitality  by  a  lavish  intemperance  that  is  as  un- 
physiological  as  it  is  wasteful. 

For  the  rich,  as  well  as  for  the  poor,  there  is  need  for  care- 
ful consideration  of  this  question  of  intemperance  in  the 
daily  dietary.  Were  this  the  proper  place,  it  would  be  easy 
to  adduce  figures  showing  the  great  waste  which  the  con- 
sumption of  food  beyond  the  physiological  requirements  of 
the  body  entails.  It  needs  no  great  imagination  to  picture 
the  enormous  saving  per  capita,  in  dollars  and  cents,  by  a 
reduction  of  the  daily  food  to  a  true  physiological  basis. 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       473 

Tlie  saving  to  the  community,  to  the  family,  might  well 
amount  to  enough  to  constitute  the  difference  between 
pauperism  and  affluence.  The  resources  of  a  community, 
as  well  as  the  resources  of  the  family,  are  not  to  be  lightly 
thrown  away.  We  count  the  cost  of  this  or  that  necessity,  of 
this  or  that  luxury,  with  careful  consideration  of  the  relative 
need  and  expense,  but  in  the  matter  of  living  we  pay  little 
heed  except  it  may  be  to  exclude  certain  dietetic  luxuries 
which  seem  beyond  our  purse.  We  are  prone  to  fancy  that 
health  and  strength  are  fostered  by  great  liberality  in  the 
amount  and  variety  of  the  daily  food  provided,  and  we  are  apt 
to  express  great  concern  if  all  the  family  and  our  guests  do  not 
avail  themselves  to  the  utmost  of  the  foods  so  lavishly  spread 
before  them.  The  poorer  man  emulates  his  richer  neighbors 
as  soon  as  his  circumstances  will  permit,  and  resources  that 
could  be  much  more  advantageously  expended  for  the  good 
of  the  family  and  the  home  life  are  practically  wasted  —  to 
say  nothing  of  possible  injury  to  health  —  under  the  mistaken 
idea  that  this  more  generous  method  of  living  is  the  surest 
road  to  health  and  strength. 

Further,  there  is  ground  for  thought  in  the  possible  economy 
of  time  which  an  improved  condition  of  health  would  result 
in  for  the  working  members  of  the  family.  If  greater  economy 
in  diet  will  diminish  the  number  of  sick  days  in  the  year, 
thereby  increasing  the  working  power  of  the  wage  earner, 
and  if  greater  strength  and  efficiency  can  be  acquired  at  the 
same  time,  the  economic  value  of  the  proposition  is  at  once 
apparent.  ' 

Finally,  happiness  and  contentment,  which  usually  appear 
in  direct  proportion  to  the  health  and  prosperity  of  the  indi- 
vidual, may  be  counted  upon  as  becoming  more  conspicuous  in 
the  life  of  the  community.  So  we  see  suggested  various  ways 
in  which  the  application  of  the  principles  herein  kid  down, 
if  consistently  adopted  and  followed,  may  lead  to  a  better- 
ment of  economic  and  sociological  conditions.  The  writer, 
however,  leaves  to  others,  more  familiar  with  sociological 
problems,  the  fuller  development  of  this  line  of  thought. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION 


VI.    GENERAL   CONCLUSIONS. 

When  this  investigation,  the  results  of  which  have  been 
detailed  in  the  foregoing  pages  was  first  planned,  it  was  in- 
tended to  be  simply  a  physiological  study  of  the  minimal  pro- 
teid  requirement  of  the  healthy  man,  extended  over  sufficient 
time  to  render  the  results  of  scientific  and  practical  value. 
There  were  no  special  theories  involved,  no  special  system  of 
dietetics  in  view,  but  the  object  was  simply  to  ascertain 
experimentally  the  minimum  amount  of  proteid  or  albuminous 
food  necessary  for  the  maintenance  of  health  and  strength, 
under  ordinary  conditions  of  life.  The  impression  in  the 
mind  of  the  writer  was  that  there  was  no  satisfactory  scientific 
evidence  to  support  the  views  held  by  most,  if  not  all,  physi- 
ologists regarding  the  needs  of  the  body  for  food,  especially 
nitrogenous  or  proteid  food,  and  that  the  dietary  standards 
universally  adopted  by  scientific  men  were  of  very  question- 
able accuracy,  being  founded  mainly  upon  the  customs  and 
habits  of  mankind  rather  than  upon  any  systematic  study  of 
what  the  actual  necessities  of  the  body  are. 

The  results  attained  have  certainly  thrown  a  great  deal  of 
light  upon  this  question  of  minimal  proteid  requirement,  and 
the  experimental  study  has  been  throughout  a  purely  physio- 
logical one,  but  as  the  work  has  progressed  the  writer  has 
been  more  and  more  impressed  with  the  importance  and  sig- 
nificance of  the  results  in  their  bearing  upon  the  broader 
problem  of  general  physiological  economy  in  nutrition.  There 
is  no  question,  in  view  of  our  results,  that  people  ordinarily 
consume  much  more  food  than  there  is  any  real  physiological 
necessity  for,  and  it  is  more  than  probable  that  this  excess  of 
food  is  in  the  long  run  detrimental  to  health,  weakening  rather 
than  strengthening  the  body,  and  defeating  the  very  objects 
aimed  at. 

Confining  our  conclusions  to  general  statements,  it  may  be 
said  that  our  results,  obtained  with  a  great  diversity  of  sub- 


PHYSIOLOGICAL  ECONOMY   IN   NUTRITION       475 

jects,  justify  the  conviction  that  the  minimal  proteid  require- 
ment of  the  healthy  man  under  ordinary  conditions  of  life 
is  far  below  the  generally  accepted  dietary  standards,  and  far 
below  the  amounts  called  for  by  the  acquired  taste  of  the 
generality  of  mankind.  Expressed  in  different  language,  the 
amount  of  proteid  or  albuminous  food  needed  daily  for 
the  actual  physiological  wants  of  the  body  is  not  more  than 
one-half  that  ordinarily  consumed  by  the  average  man.  Body- 
weight  (when  once  adjusted  to  the  new  level),  health,  strength, 
mental  and  physical  vigor,  and  endurance  can  be  maintained 
with  at  least  one-half  of  the  proteid  food  ordinarily  consumed; 
a  kind  of  physiological  economy  which,  if  once  entered  upon 
intelligently,  entails  no  hardship,  but  brings  with  it  an  actual 
betterment  of  the  physical  condition  of  the  body.  It  holds 
out  the  promise  of  greater  physical  strength,  increased  endur- 
ance, greater  freedom  from  fatigue,  and  a  condition  of  well- 
being  that  is  full  of  suggestion  for  the  betterment  of 
health. 

Physiological  economy  in  nutrition  means  temperance,  and 
not  prohibition.  It  means  full  freedom  of  choice  in  the 
selection  of  food.  It  is  not  cereal  diet  nor  vegetarianism, 
but  it  is  the  judicious  application  of  scientific  truth  to  the 
art  of  living,  in  which  man  is  called  upon  to  apply  to  himself 
that  same  care  and  judgment  in  the  protection  of  his  bodily 
machinery  that  he  applies  to  the  mechanical  products  of  his 
skill  and  creative  power. 

Food  requirements  must  of  necessity  vary  with  changing 
conditions,  but  with  due  recognition  of  this  fundamental 
principle,  all  the  results  so  far  obtained  in  this  investigation, 
with  a  great  variety  of  persons,  point  to  the  conclusion  that 
the  real  demands  of  the  body  for  proteid  food  do  not  exceed 
fifty  per  cent  of  the  amount  generally  consumed.  One-half  of 
the  118  grams  of  proteid  food  called  for  daily  by  the  ordinary 
dietary  standards  is  quite  sufficient  to  meet  all  the  real  physio- 
logical needs  of  the  body,  certainly  under  ordinary  conditions 
of  life  ;  and  with  most  individuals,  especially  persons  not  lead- 
ing an  active  out-of-door  life,  even  smaller  amounts  will  suf- 


476       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

fice.  Excess  means  waste,  but  of  far  greater  importance  is 
the  unnecessary  strain  placed  upon  the  body  by  this  uncalled- 
for  excess  of  food  material,  which  must  be  gotten  rid  of  at  the 
expense  of  energy  that  might  better  be  conserved  for  more 
useful  purposes. 

Further,  the  total  consumption  of  food  by  the  average  in- 
dividual, non-nitrogenous  as  well  as  nitrogenous,  is  consider- 
ably greater  than  the  real  needs  of  the  body  demand,  although 
here  we  must  give  closer  heed  to  the  varying  requirements  of 
the  body  incidental  to  varying  degrees  of  activity.  The  man 
whose  .work  is  mainly  mental  has  no  real  need  for  high  fuel 
values  in  his  daily  ration.  For  such  a  man,  a  high  potential 
energy  in  the  daily  intake  of  food  is  an  incubus  and  not  a 
gain.  Body  equilibrium  can  be  maintained  011  far  less  than 
3000  calories  per  day  by  the  brain  worker,  and  in  the  interest 
of  health,  strength,  and  vigor,  as  well  as  scientific  truth,  why 
teach  the  doctrine  that  a  healthy  man  needs,  on  an  average, 
foodstuffs  to  furnish  3000  calories  or  more  per  day,  with  16  to 
18  grams  of  nitrogen  in  the  form  of  proteid?  Moreover,  as 
our  experiments  have  clearly  indicated,  even  the  man  who  is 
called  upon  to  perform  considerable  physical  work  has  no 
apparent  need  for  a  fuel  value  in  his  food  of  3000  calories  per 
day.  No  doubt,  the  man  who  works  at  hard  labor  for  ten  or 
twelve  hours  a  day  will  require  a  larger  intake  of  fats  and 
carbo-hydrates,  sufficient  to  yield  even  more  than  3000  cal- 
ories, but  this  is  not  true  of  the  moderate  worker,  nor  of  the 
average  man  whose  work  is  in  large  measure  mental  rather 
than  physical. 

Finally,  the  writer  may  be  permitted  to  express  the  hope 
that  the  outcome  of  this  experimental  work  will  serve  to 
arouse  scientific  and  intelligent  interest  in  a  subject  which 
promises  fruitful  results  for  the  individual,  and  for  the 
community. 


PHYSIOLOGICAL  ECONOMY  IN   NUTRITION      477 


VII.    DESCRIPTION   OF   ILLUSTRATIONS 

Photographs  of  the  soldiers  were  taken  a  few  days  prior  to 
the  close  of  the  experiment,  just  before  the  men  left  New 
Haven  at  the  termination  of  their  work.  Consequently,  the 
pictures  show  the  physical  condition  of  the  men  after  their 
long  period  of  low  nitrogen  diet.  Study  of  these  photographs, 
especially  those  of  the  individuals,  gives  a  correct  idea  of  the 
appearance  of  the  men,  and  shows  the  character  of  their 
muscular  development  at  the  close  of  their  experimental 
work. 

In  considering  these  photographs,  it  must  be  remembered 
that  the  men  as  a  class,  as  stated  by  Dr.  Anderson  in  his  Re- 
port, were  not  particularly  well  set  up.  It  is  evident,  how- 
ever, that  the  subjects  were  in  good  physical  condition  and 
had  not  lost  any  undue  amount  of  flesh  or  fat.  The  two 
photographs  of  Fritz,  facing  pages  198  and  203,  show  him  to 
have  been  in  fine  physical  condition,  with  even  a  superabun- 
dance of  fat.  Steltz,  on  the  other  hand,  whose  photograph  is 
shown  facing  page  211,  was  somewhat  fine.  This  man,  how- 
ever, is  of  quite  different  build  from  his  companion,  Coffman, 
and  was  in  excellent  physical  condition  for  certain  lines  of 
gymnastic  work. 

It  may  be  well  at  this  point  to  refer  the  reader  to  the 
photographs  of  W.  L.  Anderson  and  Bellis,  facing  pages  440 
and  442.  These  men,  typical  Yale  athletes,  were  in  prime 
physical  condition,  and  the  photographs  were  taken  prior  to 
the  experiment,  at  a  time  when  they  were  consuming  their 
ordinary,  rich  proteid  diet.  It  is  plain,  by  a  comparison  of 
these  photographs,  that  Steltz  was  not  trained  to  a  much 
finer  point  than  W.  L.  Anderson,  although  he  does  lack  the 
full  muscular  development  characteristic  of  tne  Yale  athlete. 

Sliney,  whose  photograph  is  found  facing  page  272,  was 
likewise  in  a  somewhat  fine  condition.  He,  however,  like 
Steltz,  was  in  splendid  physical  shape,  so  far  as  can  be  judged 
by  his  general  health,  spirits  and  aptitude  for  work.  The 


478       PHYSIOLOGICAL   ECONOMY   IN   NUTRITION 

other  men  of  the  soldier  group,  whose  photographs  are  shown, 
were  not  trained  down  to  quite  the  same  degree.  Both  Sliney 
and  Steltz,  however,  had  essentially  the  same  body- weight  at 
the  close  of  the  experiment,  as  on  their  arrival  in  New  Haven. 
Steltz,  indeed,  weighed  a  trifle  more  in  April,  1904,  than  he 
did  in  October,  1903.  Sliney,  on  the  other  hand,  had  lost 
about  one  pound  in  weight.  It  is  obvious,  therefore,  that 
these  two  men  do  not  owe  their  spare  condition  to  the  low 
proteid  diet. 

The  photographs  facing  pages  136,  261,  284  and  296  illus- 
trate some  of  the  methods  employed  in  attempts  to  improve 
the  bodily  movements  of  the  soldiers. 

Among  the  group  of  University  athletes,  the  photographs 
of  Stapleton,  facing  pages  328  and  366,  show  the  muscular 
development  of  a  typical  athlete  endowed  with  more  than  the 
usual  amount  of  muscular  tissue.  These  two  photographs  of 
Stapleton  were  taken  in  April,  after  the  subject  had  been  for 
several  months  on  a  low  proteid  diet.  There  is  in  the  photo- 
graphs certainly  no  suggestion  of  any  loss  of  muscle  tissue, 
and  no  evidence  of  physical  weakness.  Stapleton,  as  has  been 
previously  stated,  was  an  expert  in  wrestling  and  events  of 
that  character,  for  which  his  heavy  muscular  build  well  fitted 
him. 

The  photographs  of  W.  L.  Anderson  and  Bellis,  facing 
pages  440  and  442,  show,  on  the  other  hand,  two  athletes 
whose  characteristic  build  is  indicative  of  ability  as  gymnasts. 
More  graceful  in  form,  with  smaller  joints,  and  less  heavy 
musculature,  these  men,  at  the  time  the  photographs  were 
taken,  were  in  the  pink  of  condition,  and  in  a  high  degree  of 
training  for  their  special  fields  of  athletic  work.  Emphasis 
should  be  laid  upon  the  fact  that  at  the  time  these  two  photo- 
graphs were  taken,  the  men  in  question  had  not  commenced 
to  lower  their  daily  amount  of  proteid  food.  These  two  pho- 
tographs are  introduced  especially  to  illustrate  the  general 
physical  makeup  of  the  men  belonging  to  the  group  of  Uni- 
versity athletes  made  use  of  in  the  experiments. 


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W  DAY 

RETURNED 

14  DAY 

.MAY  1  3  1974 

NOV  -  6  1980 

OCT09  1991 

$fefi  DAY 

RETURNEI 

MAY  1  6  1974 

14  DAY 

JUL  1  9  1990 

RETURNED 
OCT  24  jggj 

14  DAY 

~TvT 

14   Oft 

RETURNED 

980 
AUG  1  4  1990 

MAY  2  8  1993 

F£S  l2  1880 

RETURNED 

.14   DAY 

14  'DAY 

JUN  1  o  }993 

OCT  3  0  1980 

JAN  3  1  1S91 
RETURNED 

JAN31199L 

-5,'70  (N6489a4)4128-A33-9 

~ 


00432852 


3  1378  00432  8525 


